|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|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 saute 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 lemon grass (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.