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Cooked by: Chef / Ethnicity: Vietnamese cuisine / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Cut off the top 2/3 of each lemon grass stalk, trim off the outside leaves
and roots, and slice the core thinly.
Puree the lemon grass, 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.
| 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
Comments: High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 170 |
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