In a mortar pound garlic, onions, cilantro, lime leaves and salt until a paste forms
Add in the ground chicken or meat of your choosing and pound until all is well combined
Using a sharp knife, starting about 1/2 inch above the base of the lemongrass, make a slit about 3 to 4 inches in length through the lemon grass, rotate the lemongrass stalk about 45 degrees and repeat until the slits form a basket. Cut off the top of the lemongrass an inch or two about the basket.
Using a spoon or your hands to insert about 1/8 cup of the chicken or other meat filling, Carefully rotating the lemongrass to stuff the meat inside.
Heat oil over medium high heat, dip the lemongrass in the beaten egg mixture and place in the hot oil.
Fry until the the filling is cooked through. This can also works well in a deep fryer.
Place the stuffed fried lemongrass on a paper towel to remove any excess oil.
Serve with peanut sauce on the side.