Lemon Grass Sauce
By es123
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1/4 cup water
- 1/4 cup Asian fish sauce (nam pla)
- 1/4 cup fresh lime juice
- 2 tablespoons finely minced lemon grass bulb
- 1 kaffir lime leaf, shredded fine (optional; sold in Asian markets)
- 2 teaspoons minced fresh coriander leaves
- 1 teaspoon minced scallion
- 2 tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)
Details
Servings 2
Preparation
Step 1
1. Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemon grass and the lime leaf and simmer for 30 seconds.
2. Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
3. Stir in the coriander, scallions and chilies to taste.
YIELD 1 1/2 cups, about 8 servings NOTEServe as a dipping sauce for spring rolls or seafood, as a sauce for grilled or poached fish or as ' marinade. It also makes a delicious seasoning for chicken broth, cold noodles with seafood, or rice salads.
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