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Lemon Grass

Appears in
Simply Asian

By Neil Perry

Published 2000

  • About
Lemon grass is usually sold in long stalks but only the white heart-the bottom 10 centimetres of the inner stalk - is used. For soups and braises, the stalks are often bruised to release the flavour. For pastes, trim off the ends, peel off the first outside layer and cut into 6-centimetre lengths; the lemon grass is now ready for pounding or chopping. For salads, it may be necessary to remove a few more of the coarser outside leaves before slicing.

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