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Vietnamese Lemongrass Marinade

Ingredients: 1/4 Cup(s) Lemongrass, chopped (4-6 stalks) or 1/4 Cup(s) Dried lemongrass or 6 Strips lemon zest 3 Garlic clove(s) minced (1 tbs) 2 (to 3) shallots minced (3 tbs) 2 Serrano, jalape=A4o or Thai chilies, minced 2 Teaspoon(s) Brown sugar or to taste 3 Tablespoon(s) Fish sauce 3 Tablespoon(s) Fresh lemon juice (about 2 lemons) 1 Teaspoon(s) Vietnamese or Thai hot sauce or chili oil or Tabasco sauce Directions: Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly. Pur=82e the lemongrass, garlic, shallots, chilies, and brown sugar to a fine paste. Work in the fish sauce, lime juice, and hot sauce. Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning once or twice. Makes enough for 1=AB-2 pounds seafood, poultry, or meat. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 170
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Effort: EASY Time: :05 Source: ANNA KAO'S Comments: SERVE WITH ANNA KAO'S KUO FAN GEE CHIU OR OTHER CHICK