Vietnamese Lemongrass Marinade Recipe
Yield: 3 /4 cupRecipe by luhu.jp
Ingredients:
1/4 cup: Lemongrass, chopped, (4-6 stalks) or
1/4 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=A4o or Thai chilies, minced
2 tsp: Brown sugar or to taste,
3 tbsp: Fish sauce,
3 tbsp: Lime juice,
1 tsp: 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
Source from luhu.jp
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
Source from luhu.jp