Title: Vietnamese Lemongrass Marinade
Categories: Marinade Blank
Yield: 3 /4 cup

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

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

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