Citrusy, perfumed, and utterly delicious, this lemongrass dressing is astonishingly good, and works as a marinade for chicken and a heavenly dressing for salads or roasted vegetables.

　　I prefer to make mine using good-quality lemongrass paste to save on chopping time (look for one that has at least 40% fresh lemongrass in the ingredients). If using fresh lemongrass, you can speed things up by blending it in a small food processor.

　　This recipe was excerpted from ‘A Splash of Soy’ by Lara Lee. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Garlic Paste

　　$8 At Amazon

　　Lemongrass Paste

　　$13 At Amazon

　　White Pepper

　　$1 At Weee!

　　Coconut Sugar

　　$11 At Amazon

　　Fish Sauce

　　$15 At Amazon

Ingredients

　　2 Tbsp. lemongrass paste or 2 Tbsp. very finely chopped fresh lemongrass (about 1 lemongrass stalk), woody outer layers removed

　　¼ tsp. ground white pepper

　　2 Tbsp. coconut sugar or brown sugar

　　Freshly squeezed juice of 2 limes (3 Tbsp.)

　　1 Tbsp. fish sauce or vegan fish sauce

　　Combine the garlic, lemongrass, white pepper, sugar, lime juice, and fish sauce in a bowl, mix well and set aside.

　　Excerpted from A Splash of Soy by Lara Lee. Text © Lara Lee, 2023. Photos © Louise Hagger, 2023. Reprinted by permission of Bloomsbury USA. Buy the full book from Amazon or Bloomsbury.