Method:
• Cut off the top two-thirds 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 to 2 hours, turn once or twice. Makes enough for one and one-half to two pounds seafood, poultry or meat.
Ingredients:
One-fourth cup lemongrass, chopped-4 to 6 stalks, or one-fourth cup dried lemongrass
3 garlic cloves, minced (1 tablespoon)
2 to 3 shallots, minced (3 tablespoons)
2 Serrano, jalapeno or Thai chilies, minced
2 teaspoons brown sugar
3 tablespoons fish sauce
3 tablespoons lime juice
1 teaspoon Vietnamese or Thai hot sauce or chili oil or Tabasco sauce
One-fourth cup lemongrass, chopped-4 to 6 stalks, or one-fourth cup dried lemongrass
3 garlic cloves, minced (1 tablespoon)
2 to 3 shallots, minced (3 tablespoons)
2 Serrano, jalapeno or Thai chilies, minced
2 teaspoons brown sugar
3 tablespoons fish sauce
3 tablespoons lime juice
1 teaspoon Vietnamese or Thai hot sauce or chili oil or Tabasco sauce
This article appears in October 2024.