Lemongrass Chile Sate Sauce

Post date: 04 Feb 2018

This is a recipe for the lemongrass-chile sauce similar to what’s available at Mau in SF. It’s modified from Viet World Kitchen’s recipe online.

• Mince:
  • 30g garlic
  • 30g shallots
  • 90g lemongrass
  • 10g fresh Thai bird chilis, deseeded
  • 30g dried red chili
  • 2 tbsp dried shrimp, rehydrated in hot water
• In a wok, start 1 cup of grapeseed oil at medium low and add the garlic. Once frothing, lower heat to low (a gentle tremble) until the garlic sinks (about 5 minutes). Repeat with shallots and lemongrass (~10 minutes).
• Add dried shrimp, fresh, and dried chiles, frying each separately for 5 minutes each.
• Add:
  • 2 1/2 teaspoons sugar
  • 3 tablespoons fish sauce
  • 1/2 tsp kosher salt
• Cook for a few minutes more. Cool and food process.

-Buro