Friday, December 21, 2012

Lamb in Lemongrass Stem

Lamb in Lemongrass Stem
Easy steps to make lamb with lemongrass.  Yum.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Lamb in Lemongrass Stem

  • 8 oz minced lamb
  • 6 stems of lemongrass or more - peel few skins
  • 1 tbsp cornstarch
  • 2 teaspoon dried oregano
  • 1 tbsp olive oil
  • 1 1/2 teaspoon garlic powder
  • 2 eggs - beaten
  • 1/4 cup all purpose flour
  • 1/2 cup panko bread crumbs
  • vegetable oil to deep fry
  • Ground black pepper and salt
Cooking Directions:
  1. In a bowl, mix together the minced lamb, cornstarch, dried oregano, olive oil, garlic powder, ground black pepper and pinch of salt. 
  2. Divide the mixed lamb and make a ball then stick them onto a lemongrass stem.
  3. In three different plates, place the flour, beaten egg, and panko bread crumb. 
  4. Dust the lamb balls with the flour and roll it into the beaten egg then finally onto the bread crumb.
  5. Fry them in a deep frying pan with hot oil over medium heat until golden and crisp. 
  6.  Serve and enjoy.


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