|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lemon grass ginger sauce recipe is a fusion of Asian and Spanish flavors and relies on fresh ingredients—ginger, lemongrass, a few celery leaves.
It's easy to make; quickly sauté the ingredients and toss in the blender to combine. Use this sauce with all kinds of seafood besides crab—shrimp, swordfish, mackerel, yellowtail (also known as Hamachi), sturgeon, halibut and anything that is pretty firm.
- 3 tablespoons olive oil
- 3 finely shallots (chopped)
- 1-inch lemongrass (finely chopped)
- 3 garlic cloves (chopped)
- 1 cup white wine
- 2 inches of fresh ginger (grated or finely chopped)
- Juice of 1/2 lemon
- 2 tablespoons celery leaves (finely chopped)
- Salt (to taste)
In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt—add some if you need it.
Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light-green mayo, as everything will emulsify.