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Chicken and Shrimp Lemongrass Lollipops

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  • Complexity: medium


  • ½ cup chicken breast minced
  • ¼ cup shrimp minced
  • 2 cloves garlic minced
  • 1 tablespoon chopped cilantro root (or 2 tablespoons cilantro leaves and stem)
  • 2 tablespoon fresh lemongrass chopped finely
  • 5 lemongrass stalks about 2 1/3- 3 inches long
  • ½ cup mix of cilantro and Thai basil chopped
  • 1 egg yolk
  • ½ cup bread crumb (Japanese i.e. Panko best)
  • ¼ teaspoon white pepper
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar
  • ½ teaspoon sesame oil


  1. Chop lemongrass, garlic and herbs.

  2. Chop chicken and shrimp.

  3. Alternately use food processor for these steps.
    Beat the first 5 ingredients in a bowl.

  4. Combine mix with sherry, soy, fish sauce & sesame oil, sugar and pepper.

  5. Mix well adds egg yolk mix thoroughly.

  6. Wrap mix around lemongrass stalks and coat with bread crumbs.

  7. Lollipops can be deep fried in a wok or fryer 3-5 minutes until golden brown and cooked through or pan fry golden brown on each side and finish in an oven.

  8. Set at 350 degrees for 10 minutes or until cooked through.

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