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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
2 teaspoon lemon grass minced (fresh)
2 chicken breast filets
black pepper
10 pieces of ham 2 inches by ½ inch
cornstarch
¼ pound shrimp
1 c cooking oil
2 green onions minced
Cut each chicken breast into 5 thin slices. Place shrimp in mortar and smash into a paste, add onions, lemon grass, salt and pepper continue mashing until you have a paste. Lay chicken fillet on flat surface, place a piece of ham on 1 end, top ham with 1/10 of shrimp mixture. Roll up, dip in cornstarch and fry in oil until golden. I have never tried this without the ham, but it seems like it might work.