Vietnamese lemongrass marinade

Yield: 3 /4 cup

Ingredients:

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 jalape=A4o or -Thai chilies minced
2 ts Brown sugar -or to taste
3 tb Fish sauce
3 tb Lime juice
1 ts Vietnamese or Thai

Instructions:

-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. Pur=82e 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=AB-2 pounds seafood poultry or meat. High-Flavor Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 170