1/4 c Lemongrass, chopped
-(4-6 stalks) or
1/4 c Dried lemongrass or
6 Strips lemon zest
3 Garlic clove(s)
-minced (1 tbs)
2 (to 3) shallots
-minced (3 tbs)
2 Serrano, jalapeño or
-Thai chilies, minced
2 ts Brown sugar
-or to taste
3 tb Fish sauce
3 tb Lime juice
1 ts Vietnamese or Thai
-hot sauce or chili oil
-or Tabasco sauce
Cut off the top 2/3 of each lemongrass stalk, trim off the outside
leaves and roots, and slice the core thinly.
Purée 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 1/2-2 pounds seafood, poultry, or meat.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
170
