Ingredients
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

Method
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.

JOIN THE COMMUNITY!

Event news and updates delivered straight to your inbox, plus exhibitor tips and ideas to improve your exhibition experience.

Thank you for joining the Australian Events Bulletin!