6 lemongrass sticks
100g white fish fillets
50g green prawn meat
½ teaspoon lemon myrtle powder
½ teaspoon mountain pepper leaf powder
1 teaspoon crushed garlic
2 spring onions
Salt or fish sauce to season
2 whole eggs
Oil to fry

With a mortar and pestle or in a food processor, pound or combine garlic, spring onions, lemon myrtle, pepper leaf and salt. Add finely chopped fish and prawn meat and combine well. Using a sharp knife, and starting about 1cm from the base of the lemongrass make a cut right through the stalk for about 4-5cm. Be sure to stop short of each end so that the stalk holds together. Rotate the lemongrass stalk a quarter turn and repeat. This will give you a central hole to hold the meat. Insert a spoonful of filling into this central core and shape smoothly with your hands. Dip stuffed lemongrass pieces in beaten egg. Heat oil in a wok and fry till they are golden brown and cooked through.


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