Trim lemongrass of outer stalks and the hard end. From each stalk make 2 skewers, about 5" in length.
PORK-SHRIMP MIXTURE
Puree shrimp in a food processor.
In a large bowl combine pork, shrimp, green onion, soy sauce, cilantro, garlic, chili sauce and orange zest. Stir until just combined.
Use an ice cream type scoop to measure even portions of the pork-shrimp mixture. Carefully wrap mixture around each lemongrass skewer and place on a wax paper lined tray.
COATING
Prepare 2 shallow bowls, one with breadcrumbs and one with cornstarch.
Gently roll each skewer in the breadcrumbs and then the cornstarch. Place on a clean tray until ready to cook.Can be prepared one hour in advance.
COOKING
Heat oil in a large saute pan on medium-high heat. Saute skewers turning until browned on all sides and cooked through, 12-15 minutes.