MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Vietnamese Lemongrass Marinade
  Categories: Marinade, Mine
       Yield: 3 /4 cup
  
     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, jalapeño 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.
   
   Purée 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 1/2-2 pounds seafood, poultry, or meat.
   
   High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
   170
  
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