Lemongrass Meatballs Skewers

Tired of the standard Ngoh Hiang (5-spice meat rolls) or Prawn rolls in your CNY menu ? Try this Lemongrass Meatballs Skewers for a change ! While some people might not like the strong pungent of the lemongrass, but using it as a skewer only instead of an ingredient, provides a delicate fragrance to the meatballs and adds a certain aroma to the overall dish. The only setback is that the lemongrass skewer will tend to fall off whilst deep frying, but nevertheless you can always put it back thereafter.

And what I understand from the fish paste that was purchased from the market, is that they already contain a high level of salt content which the fishmongers used to preserve the paste, therefore do omit the light soya sauce and chicken stock granules from the recipe and increased the amount of minced pork used to so that the meatballs do not turn out to be too salty. 

I called these jumbo meatballs as they are made in relatively huge sizes in order for it to be wrapped around the lemongrass. And somehow they look liked some fat chicken drumsticks from afar ! Hahaha!!

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Oh yes, I finally managed to overcome my phobia of deep frying now since my last burns on the hand whilst frying some fish. :) :)

Maybe you would suggest I probably need an air fryer….But somehow there are still certain dishes that requires deep frying to taste good, like these jumbo meatballs for instant. And well, do give them a try if you have the time ! These will certainly be a hit with everyone at the CNY feast, young and old alike ! 

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Am so looking forward to the long weekend break !! Are you too ?

Lemongrass Meatballs Skewers

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3


  • 350 g minced pork
  • 100 g minced fish paste
  • 100 g minced prawn
  • 2 tbsp fried shallots
  • 1 tbsp garlic chopped
  • 5 water chestnuts diced
  • 2 stalks spring onion diced
  • 1 egg


  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 2 tbsp shaoxiing wine
  • 1 tsp pepper
  • 1 tbsp oyster sauce
  • 1 tbsp corn flour
  • 6-7 lemongrass stalks cleaned and cut off the top and bottom parts


  • Put all ingredients into a mixing bow and stir to mix them well.
  • Add in seasoning and stir until the mixture is very sticky and well combined.
  • Wet your hands, wrap each lemongrass stick with the minced pork mixture.
  • Heat up oil for deep frying. Deep fry with medium until golden brown and well cooked.
  • Dish and drain. Serve hot !


Adapted from and Modified from YumYum Magazine Issue No. 94

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