Difficulty: Easy to Medium
The smell of lemongrass brings me back to my childhood on the Mississippi gulf coast. The smell of the lemongrass when it hits the heat of a grill makes my mouth waters. When I went to Vietnam, I remember the smell of it in the air as I drove down Hwy 1. There is no other seasoning that comes close to the lemony, grassy smell. My favorite dish using lemongrass is the grilled wings.
10 wings, cut into two pieces or three and disgarding the tips
1-2 stalks of lemongrass mince white parts only or 3 Tbsp prepared lemongrass from the freezer section
3 cloves of garlic finely minced
1 medium shallot
1 Tbsp oyster sauce
2 Tbsp fish sauce
1 Tbsp of neutral oil
2 tsp of brown sugar
1-2 Thai bird chili, more or less depending on how hot you like
Wash and cut your chicken wings in sections as desired. Pat wings dry. In a large bowl or zip top bag, add all your ingredients. Place the wings into marinade and allow to marinade for at lease 2 hours or overnight.
Heat up grill until about 400-degrees on a gas grill or hold your hand over a charcoal grill for no more than 3 seconds. Grill for about 10-12 mins on each side. It maybe shorter, depending on how hot the grill gets. You want to look for shrinkage at where the joints are at.
This dish goes great with a papaya salad and some rice.
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| My lunch for 3. |
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