Lemongrass has many of the same aromas as you find in cream, which makes them a perfect match. In this recipe, we’ve built on the Asian origin of lemongrass, adding ginger, chilli and mango chutney.
- Remove the outer leaves of the lemongrass and finely chop the stems.
- Cook the cream with the lemongrass, ginger and chilli over low heat for about 1 min., then remove the saucepan from the heat and allow the spices to stew for about 5 min. Blend the cream and spices with the mango chutney and salt. Let the dressing cool.
- Lemongrass dressing goes wonderfully with a salad made from pointed cabbage, carrots, mango, fresh coriander and black sesame seeds.