Yield: 2 servings
| Measure | Ingredient |
|---|---|
| Cold mint leaves, washed and dried | |
| 1 cup | Lime or lemon juice |
| ½ cup | Garlic cloves |
| 1 | Fresh red chilli, seeded |
| OR | |
| 1 teaspoon | Chilli paste |
| 2 | Stalks lemon grass, tender center part only, sliced |
| 2 tablespoons | Low salt soya sauce |
Blend all ingedients in a blender until smooth. For a variation, add 1tbsp freshly grated ginger or 3 fresh kaffir lime leaves or substitute coriander leaves for the mint leaves. Oil can also be added if used as a salad dressing. The dressing will keep in a sealed container in the refrigerator for 1 week or it can be frozen.
From: Sherree Johansson Date: 06-09-95 (159) Fido: Cooking