|
|
||||||||
3-4 stalks of lemongrass, trimmed, outer layers removed
2 cloves of garlic
2 slices of ginger, peeled
3 tbsp tamarind paste
1 red chilli, deseeded
2 tbsp sugar
3 tbsp fish sauce
1 tsp white vinegar
1 tbsp oyster sauce
2 tsp salt
1 cup water
1 tsp vegetable oil
2 tsp cornflour (cornstarch)
Roughly chop the lemongrass, garlic and ginger, and transfer to a blender along with remaining ingredients.
Blend to a smooth consistency.
Transfer to a saucepan and place over medium heat. Cook, stirring, for several minutes until the sauce thickens and is looking lovely and glossy.
Leave to cool down, then transfer to an air-tight container. This marinade will keep in the fridge for up to 2 weeks.
Awesome experience !
I’m from Reunion Island Indian Ocean, Great melting pot so definitely the type of cooking I like. I often check on Marion’s website to help having ideas of a delicious meal to cook quickly I’ve tried a few recipes, looked pretty good. Thanks
Yum!
Delicious and smells amazing too