| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Vietnamese |
Marinade, Mine |
3 |
/4 cup |
INGREDIENTS
| 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, jalape=A4o 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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