Marinades recipes

Vietnamese Lemongrass Marinade

Course : Marinades
Serves: 3

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Ingredients:

1/4 cup lemongrass -- chopped (4-6 stalks) or

1/4 cup dried lemongrass or

6 strips lemon zest

3 clove garlic -- (s) minced (1 tbs)

2 small shallots -- (to 3) minced

2 medium 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 / Directions:

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

Vietnamese Lemongrass Marinade

Ingredients:

Preparation / Directions:

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