Lemongrass Dressing Recipes

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LEMONGRASS DRESSING

Provided by William Norwich

Categories     condiments, project

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 7



Lemongrass Dressing image

Steps:

  • Combine all ingredients in a bowl and stir until sugar dissolves.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1308 milligrams, Sugar 13 grams

10 leaves fresh mint, chopped
1 stalk lemongrass, trimmed, inner portion thinly sliced
1 cup rice vinegar
2 1/2 tablespoons sugar
2 tablespoons Thai fish sauce
1 1/2 teaspoons soy sauce
3/4 teaspoon crushed red-pepper flakes

LEMONGRASS SHANDY

When I used to play pro squash in France, I would always have a shandy afterwards. It's incredibly cool and refreshing has just a hint of booze. Depending on what country you are in, a shandy is made with a lager and either lemonade, lemon-lime soda or a great French beverage called Limonad. I'm adding the lemon flavor via a lemongrass syrup and a wedge of lemon. The good news is you could enjoy it without ever touching a squash racket.

Provided by Ming Tsai

Categories     beverage

Time 8h20m

Yield 1 serving

Number Of Ingredients 5



Lemongrass Shandy image

Steps:

  • Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
  • When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.

5 stalks lemongrass, white part only, minced
2 thin slices fresh ginger
1 lemon, zested and wedged
1 cup sugar
One 11- to 13-ounce bottle nice light lager

LEMONGRASS, LIME LEAF AND GINGER DRESSING

A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre

Provided by lindseylcw

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14



Lemongrass, Lime Leaf and Ginger Dressing image

Steps:

  • Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
  • Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
  • Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.

3 lemongrass sticks
5 fresh lime leaves, spines removed
20 g fresh gingerroot, finely grated
6 thai pink shallots, finely chopped
100 ml lime juice
25 ml lemon juice
100 g coriander, chopped
50 g basil, chopped
1 teaspoon garlic, finely chopped
2 teaspoons green chilies, finely sliced
1 teaspoon red chile, finely sliced
3 teaspoons toasted sesame oil
50 ml olive oil
15 g dark brown sugar

GRILLED CHICKEN WITH KUMQUAT-LEMONGRASS DRESSING

This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9



Grilled Chicken with Kumquat-Lemongrass Dressing image

Steps:

  • In a small bowl, mix together chile powder, turmeric, and sugar; season with salt. Rub chicken with spice mixture, place in a dish, cover, and refrigerate at least 2 hours or up to overnight.
  • Preheat oven to 450 degrees. Preheat grill pan over medium-high heat.
  • Drizzle chicken breasts on with olive oil and place on grill pan. Cook until browned, turning once. Transfer chicken to a baking sheet and continue cooking in the oven, until cooked through, 10 to 12 minutes. Divide asparagus between 4 serving plates. Top each with a chicken breast. Spoon dressing over chicken, garnish with cilantro, and serve.

1 teaspoon chili powder
2 teaspoons turmeric powder
1 tablespoon sugar
Coarse salt
4 boneless, skinless, chicken breast halves, skin on
Olive oil, for drizzling
Kumquat-Lemongrass Dressing
Cilantro leaves, thinly sliced
Steamed asparagus, for serving (optional)

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