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Lemongrass dressing

Lemongrass dressing

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.


  • 3 stalks lemongrass
  • 200 g Puck® Whipping Cream
  • 20 g finely grated fresh ginger
  • 6 g finely chopped red chilli peppers
  • 40 g mild mango chutney
  • 3 g coarse salt
  • 10 portions

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.

Energy 831 kJ
Protein 2%
Carbohydrate 17%
Fat 81%