Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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                    shallots -- (to 3) minced (3
                        -- tbs
   2                    serrano -- jalapeno 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

Preparation:

Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly. Puree 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