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. 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|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 88
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