| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
|
1 |
Cup |
INGREDIENTS
|
|
Juice from 2 large limes; about 6 tablespoons |
| 3 |
tb |
Each: fish sauce; hoisin sauce, hot chile sauce, grated fresh ginger, see note |
INSTRUCTIONS
Preparation time: 5 minutes Marinating time: 1-2 hours for chicken, 30
minutes-1 hour for seafood Yield: about 1 cup, enough to marinate about 1
1/2 pounds chicken)
From "Marinades: The Secret of Great Grilling," by Melanie Barnard (Harper
Perennial).
1. Combine all ingredients in small bowl. Place chicken or seafood in
single layer in non-metal bowl. Cover with marinade, cover and refrigerate
1 to 2 hours for chicken, 30 minutes to 1 hour for fish and 30 minutes for
shellfish such as shrimp or scallops.
Note: Asian fish sauce, also called nam pla, and hot chile sauce are
available at Asian markets. When grating fresh ginger, use the medium or
large holes on the grater, or you'll get ginger juice.
Nutrition information per serving: Calories ........ 11 Fat ............ 0
g Cholesterol .. 0 mg Sodium ...... 310 mg Carbohydrates .. 2 g Protein
....... 0 g
From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Rrairie@aol.com on Aug 14, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”