To make the paste, put the peppercorns, garlic, lemongrass, coriander root and salt into a mortar and pound using a pestle until the paste is smooth.
|1||t||black peppercorns (ground)|
|1||T||coriander root (chopped)|
|1||t||coriander root. (chopped)|
|2||big red chilles (cut into 1 inch pieces)|
To make the paste, put the peppercorns, garlic, lemongrass, coriander root and salt into a mortar and pound using a pestle until the paste is smooth. Put the paste into a mixing bowl and add the pork, chicken, prawns, tapioca flour, egg, soy sauce and oyster sauce. Mix all the ingredients together until they are thoroughly combined.
To make the dipping sauce, put all the ingredients into a blender and liquidise until they are well combined. Put the sauce into the pan and simmer over a low heat for 5 minutes, until the sauce is thick. Turn off the heat and put the sauce in a bowl.
Divide the mixture into small 10 portions. Mould each portion into the shape of a 2 inches sausage. Put the oil into a wok and when it is hot, fry the sausages for 3 minutes until they are just becoming brown. Remove from the oil and stick a piece of lemongrass through the centre of each sausage. Put the lemongrass sticks back into the oil and fry until they are golden brown. Then take them out and put them on kitchen paper to drain. Serve the lemongrass sticks with the dipping sauce.