VIETNAMESE LEMONGRASS MARINADE Meat

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VIETNAMESE LEMONGRASS MARINADE (For 1 lb of Meat, Poultry, or Fish)


INGREDIENTS
1/4 cup lemongrass, chopped 3 garlic cloves, minced 2 to 3 shallots, minced 2 Serrano, jalapeno or Thai chilies, minced	2 teaspoons brown sugar (or to taste) 3 tablespoons fish sauce 3 tablespoons lime juice 1 teaspoon hot sauce
METHODS
Cut off the top 2/3 of each lemongrass stalk, trim off outside leaves and roots, and slice the core thinly. Puree the lemongrass, garlic, shallots, chilies, and brown sugar to a coarse paste. Work in the remaining ingredients. Marinate fish or thinly sliced poultry or beef for 1 to 2 hours, turning once or twice. Makes 3/4 cup marinade.
NUTRITIONAL INFORMATION PER SERVING (Calculated for 1 serving)
Approximate nutritional analysis per 2 tablespoons: 25 calories, no fat, no cholesterol, 700 mg sodium.

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Picture Tour Show	How to Cook Beef	How to Cook Chicken	How to Cook Fish	How to Cook Pork	How to Cook Shrimp	Using Herbs- Spices	Using Cooking Oil