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Summer Berries with Lemongrass
- Serves
4
- Difficulty
Easy
- Ready in
20 min
By Ken Hom
Published 2002
I love this simple dessert, which is quickly made in a wok. Any combination of berries in season will do, and the more variety the better. I love it with cream or vanilla ice cream. Whether you use a wok or a pan, make sure it is non-stick, because the acid of the berries will react with carbon steel or iron.
Ingredients
3 stalks 110 g 4 oz
Method
- Peel the lemongrass stalks to the tender whitish centre and crush them with the flat of a knife. Then cut into 7.5cm (3 in) pieces.
- Using a non-stick or coated wok, bring the sugar and water to the boil. Add the lemongrass, turn the heat to low, cover tightly and simmer for 10 Minutes. Remove the lemongrass stalks and discard.
- Add the berries and cook
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