You can use this simple marinade on Chicken, Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 2 hours |
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You can use this simple marinade on Chicken, Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.
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Ingredients
- 1/4 c lemongrass thinly sliced and grated
- 3 cloves garlic minced
- 2 shallots minced
- 2 red chilies minced
- 2 tsp light brown sugar
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tsp Sriracha
Servings:
Units:
Instructions
- Combine all ingredients in a large bowl. To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade. Combine marinade and meat (or vegetables) then toss. You can either place it in a zip lock bag or just use a bowl with cling wrap. Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
- Remove meat from the marinade and grill until cooked and brown.
- Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.
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