1/4 c Dried lemongrass
6 Strips lemon zest
3 clove Garlic
2 shallots; up to 3
2 Serrano pepper; or jalapeno
2 ts Brown sugar
3 tb Fish sauce
3 tb Lime juice
1 ts Vietnamese hot sauce; or Thai
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.
makes 3 Servings