|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|
Cut off the top ⅔ of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly.
Pure 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
Random recipe of the day