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Add a photoServings: 2
Ingredients
- 1 1/2 c. Corn or possibly Peanut oil
- 2 Tbsp. Japanese Sesame Oil
- 1/4 c. Dry red chili flakes
- 1 Tbsp. Szechwan Brown Peppercorns
- 1 lrg Clove garlic: smash and peel
- 2 Tbsp. Fresh ginger, fine julienned
- 1/3 c. Scallion rings,green+white
- 2 x Lemongrass stalks,see note
- 4 med Lemon,just the chopped zest
Directions
- Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets.
- #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 qt saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 min.
- #2 Remove the pan from the heat and let stand for 5 min, then stir in the lemon zest and let stand overnight or possibly till cold.
- #3 Remove and throw away the lemongrass. Scrape the oil and seasonings into an impeccably clean container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 2 servings | |
| Calories 219 | |
| Calories from Fat 142 | 65% |
| Total Fat 16.1g | 20% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 178mg | 7% |
| Potassium 381mg | 11% |
| Total Carbs 19.62g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.72g | 2% |
| Protein 4.24g | 7% |
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