Vietnamese lemongrass marinade

3 /4 cup

Ingredients

Quantity Ingredient
¼ cup Lemongrass, chopped (4-6 stalks) or
¼ cup Dried lemongrass or
6 Strips lemon zest
3 Garlic clove(s) minced (1 tbs)
2 (to 3) shallots minced (3 tbs)
2 Serrano, jalape¤o or Thai chilies, minced
2 teaspoons Brown sugar or to taste
3 tablespoons Fish sauce
3 tablespoons Lime juice
1 teaspoon Vietnamese or Thai hot sauce or chili oil or Tabasco sauce

Directions

Cut off the top ⅔ of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly.

Pur‚e 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«-2 pounds seafood, poultry, or meat.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 170 Submitted By DIANE LAZARUS On 10-25-95

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