Best Lemon Grass Sauce Recipes

BASIC LEMON GRASS CURRY SAUCE

Steps:

• Puree together the lemon grass, garlic, galangal, turmeric, Jalape and shallots.
• Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
• To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.

TEMPURA CALAMARI WITH SPICY HONEY GARLIC & LEMON GRASS SAUCE

Steps:

• Heat heavy sauce pan until hot. Add oil, stir fry ginger, chili and garlic until almost brown. Add black bean and saute for one minute until all the three ingredients flavor is transfered into oil Add brown sugar and cook until sugar and previous three ingredients are well combined and oil separats. Add honey, chili sauce then bring to a boil. Cook for 10 minutes in low heat until all the spice flavor transfer to the liquid. Add lime juice and herb mixture. Cook for another 5 minutes. Thicken with cornstarch and water mixture. Adjust sweetness by using brown sugar. This sauce does not stay in the cooler. I t contain enough sugar and salt to saty over room temperature for two weeks. Fry 4 ounces squid in tempura batter, place on top of rice crepe, drizzle with sauce. Sprinkle with cashew then serve

LEMON GRASS PANNA COTTA WITH ORANGE CHILI CARAMEL SAUCE

Steps:

• Combine ¾ cup (175 mL) milk, whipping cream, sugar and lemon grass in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let steep for 1 hour. Strain.
• Pour remaining ¼ cup (50 mL) milk into small pot. Sprinkle in gelatine. Dissolve slowly on low heat, stirring occasionally. When fully dissolved, remove from heat and stir gelatine mixture into cream mixture. Let cool, stirring occasionally until cold.
• Oil 4 medium ramekins or other small dishes and strain in custard mixture. Chill 4 hours or until set. Dip base of ramekins in hot water to loosen. Turn panna cotta out onto individual serving dishes or serve in the moulds.
• For Orange Caramel, cut orange in half and squeeze out juice. Reserve 1/3 cup (75 mL) juice for sauce. Cut orange peels in half again.
• Combine corn syrup, sugar, water and orange peel in a saucepan and stir over low heat until sugar dissolves. Add ¼ cup (50 mL) of water and bring to boil. Turn heat down to medium and continue to cook, swirling pan occasionally, for 30 minutes or until syrup becomes a pale golden colour. Pour in reserved orange juice and cook, stirring constantly for 2 minutes or until caramel has come together to form a syrup.
• Remove pan from heat. Pour caramel into a heatproof bowl and remove orange peels. Set aside to cool.
• For Candied Chilies, bring sugar and water to boil. Turn heat to medium and stir until sugar is almost dissolved. Add chili, reduce heat to a gentle simmer and cook 10 minutes or until almost translucent. Let cool in syrup and strain.
• Add candied chilies to caramel and stir. Once cool, if caramel is too firm to stir, add a little warm water and stir over low heat until well-combined and caramel has a thick, pouring consistency.
• Drizzle onto panna cotta.

STEAMED SHRIMP WITH LEMON GRASS-COCONUT SAUCE

Steps:

• Trim ends from lemon grass, then bruise 3 stalks all over with back of a knife. Cut in half and place in saucepan with nam pla. Squeeze juice of 2 limes into pot, then toss in lime rinds. Top with shrimp, cover tightly, and turn heat to medium-high. Cook for 5 to 10 minutes, or until shrimp are pink and firm. Remove shrimp and chill.
• Remove hard outer layers from remaining lemon grass stalk and mince tender core; you will get about a teaspoon. Combine this with chili, coconut milk, sugar and saffron in a small saucepan over low heat. Cook, stirring occasionally, until mixture is a uniform yellow. Remove chili and chill. Cut remaining lime into wedges.
• Taste sauce and add salt if necessary. Serve cold shrimp topped with cold sauce and accompanied by lime wedges.

LOBSTER RAVIOLI IN WON TON WITH LEMON-GRASS BUTTER SAUCE

Steps:

• Puree the scallops, and set aside. In a teaspoon of oil, saute the lobster meat or crab meat with garlic, onion, green onion and cilantro until just hot. Add white wine and brandy, and stir. Remove from heat.
• Add the scallop puree, and mix well to bind together the filling ingredients. Season with salt.
• Divide the filling into 14 equal portions, and place one portion in the center of a won-ton skin. Repeat until all the filling is used. Brush the edges of the won ton with egg wash, and place the remaining won tons on top of those with the filling, pressing the sides down firmly to seal.
• At this point, the won tons may be covered and refrigerated. To serve, bring water to boil in large pot, add salt and 1 teaspoon of olive oil, and gently add the won ton; boil for 2 minutes. Drain and serve with lemon-grass butter sauce.

BASS ROSACE, STEAMED IN LEMON GRASS, SERVED WITH CAVIAR AND LEMON SAUCE

Steps:

• To prepare the fish: Line a sheet tray with parchment paper and arrange the sliced bass in a single layer. In a small sauce pot, bring 1/4 pound unsalted butter and vermouth to a high simmer, melting butter. Remove from heat. When slightly cooled, brush both sides of fish with butter glaze.
• To form the rosace: Take one strip of bass and wrap tightly around your index finger. Remove your finger and tightly wrap another strip around centerpiece. Repeat procedure until you have formed a rose (approximately 7 strips per rose). When rose is shaped, fan out top of rose by bending top part of the fish backwards to give it a petal shape.
• To prepare steamer: Fill the bottom half of steamer with lemon grass, onion, celery, carrot, 2 sprigs of thyme, bay leaf, half of the peppercorns and half bottle of champagne
• To prepare the lemon sauce: In a medium rondeau, sweat shallots with olive oil over medium heat. When translucent, add lemon peels, juice of lemon, garlic, remaining thyme, and peppercorns. Deglaze with remaining champagne and reduce until dry. Add heavy cream and reduce. Remove from heat and whisk in cubed butter one at a time. Season with salt and pepper. Strain through a chinois or fine mesh cap. Reserve and keep warm.
• To prepare zucchini: Cut into 4 1/4-inch segments. Quarter each segment and `tournee into leaf shapes. Blanch into boiling salted water. Cook for 2 to 3 minutes, or until tender. Remove from heat and shock in ice bath for 1 to 2 minutes. Reserve.
• To plate: Bring liquid in steamer unit to boil. Arrange rosace in the top part of the steamer unit and cover. Steam for 7 to 9 minutes until fish is cooked and moist. In a small saute pan, melt 1 tablespoon butter with chicken stock to form a glaze. Add zucchini and warm through. When bass is cooked, remove from steamer and dry the base of the rose. Place on the left side of the plate. To the right, arrange the zucchini petals into a leaf shape. Place 2 to 3 pepper strips at the base of the zucchini petals to form the stem. In a small bowl, combine caviar with a small amount of lemon sauce. Spoon sauce around the base of the rose. Top off with lemon segments and chervil. Serve immediately.

LEMON GRASS SAUCE

Steps:

• Combine all of the lemongrass sauce ingredients into a blender. Puree the ingredients until the garlic and lemongrass are finely chopped.
• Serve with "Grilled Beef in Grape Leaf" which is posted on RecipeZaar.