Ingredients
Lemon grass
Lemon grass has become more readily available in Britain as Thai and Southeast Asian food has increased in popularity. It is a variety of grass with a bulbous base and thick stalks that taste like very sweet, mellow lemons.
Lemon grass is essential for Thai curry pastes and a lovely addition to stir-fries.
The stalks make fragrant skewers for minced prawns or chicken cooked on the barbecue. Mince the tender parts to strew over fresh tomatoes.
Keep whole stalks in the freezer then remove and chop as necessary. Alternatively, dampen the lemon grass and store in a screw-top jar in the fridge, where they will last several weeks.
Related recipes
- Prawns with lemon grass
Super-tasty and ready in a tick, Mini C's Prawns with Lemon Grass are sure to get the taste buds tingling! - Lemon grass drink
With a gentle zing of lemon grass, Mini C's refreshing recipe makes a delicious drink that's perfect at any time of day - Lemon grass dips
Lemon grass adds its distinctive citrus fragrance to two tasty dips in Birgit Erath's simple recipe - Lemon grass basil pesto
Enjoy a fragrant alternative to traditional pesto with Birgit Erath's recipe using lemon grass and Thai basil - Babas in bourbon and lemon grass syrup with peanut semi-freddo
For a rich and delectable dessert try Paul Bloxham's imaginative combination of syrup-soaked babas with peanut semi-freddo
