Vietnamese Lemongrass Marinade

         Yield: 3 /4 cup
Categories: Marinades

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