Try this Vietnamese Lemongrass Marinade recipe, or contribute your own.
Suggest a better descriptionCut 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. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 170
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 88 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1398.9mg | 48 % | |
Potassium 306.3mg | 8 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 17.3g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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