Ginger Recipes

A Crystal, a Dressing, and Prawns

Apr 16, 2009 Dave DeWitt

Ginger is a joy to use in cooking because it is so versatile.

The many forms of ginger supply a subtle heat to various international foods.

Simple Crystallized Ginger

It is not necessary to buy imported crystalized ginger, especially if you don’t mind a little work in the kitchen. Make sure the ginger rhizomes are young and tender, not fibrous. Note: This recipe requires advance preparation.

• 1 1/2 cups peeled and sliced ginger
• 1 1/2 cups sugar

1. Combine the ginger and sugar, along with 1/2 cup water in a saucepan and bring to a simmer over a medium heat and cook, uncovered, until the ginger is tender, about 1/2 hour. Remove the ginger slices and place them on a sheet pan.
2. Return the saucepan to the heat and bring to a boil, uncovered, for 15 minutes, until the syrup is very thick.
3. Pour the syrup over the ginger slices and allow them to dry, turning daily until the sugar crystallizes. Depending on the humidity, this may take several days.

Heat Scale: Mild

Ginger Sesame Dressing

Use this spicy salad dressing over any kind of salad, but especially those using Asian vegetables.

• 3 tablespoons vegetable oil, peanut preferred
• 2 to 3 teaspoons sesame oil
• 3 tablespoons rice vinegar
• 2 very small Thai chiles, stems removed, minced
• 2 tablespoons grated ginger
• 2 teaspoons orange zest
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1/4 teaspoon dry mustard

1. Combine all the dressing ingredients in a bowl and whisk to combine. Allow the dressing to sit for 20 to 30 minutes to blend the flavors.

Heat Scale: Medium

Fried Ginger Prawns

Deep-fried Chinese food is not heavy as they use cornstarch, rather than flour as a coating. Cornstarch not only produces a light crust that allows the shrimp flavor to come through, it also protects the shrimp from getting overcooked. This easy is one that can be served as an entree, appetizer, or just one of a number of dishes on a Chinese banquet table.

Sauce:

• 2 teaspoons light soy sauce
• 1 tablespoon Chinese black vinegar
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon sugar
• 1/2 teaspoon dark sesame oil
• Salt and white pepper

Prawns:

• 3/4 cup cornstarch
• 12 ounces prawns or shrimp, peeled and deveined
• Vegetable oil for frying, peanut preferred
• 3 tablespoons grated ginger
• 2 tablespoons chopped green onion
• 2 cups cooked white rice
• Garnish: Lemon Slices

1. To make the sauce, combine all the ingredients for the sauce in a small bowl and stir to mix.
2. In another bowl, combine the cornstarch with enough water for make a thin paste. Add the prawns and turn to coat.
3. Heat a wok over medium-high, pour in the oil to a depth of a couple inches, and when hot, add the prawns and stir-fry until they are just golden, about 1 1/2 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the oil from the wok.
4. Add the onions and ginger to the wok and stir-fry in for 45 seconds. Add the sauce and bring to a boil. Return the prawns to the wok and turn carefully in the sauce until the sauce has been completely absorbed into the shrimp, only a minute.
5. Place the shrimp on a serving platter accompanied by the rice.

Heat Scale: Mild

A great source for ginger is here.

To search for more ginger recipes, go here.

The copyright of the article Ginger Recipes in Herbs & Spices is owned by Dave DeWitt. Permission to republish Ginger Recipes in print or online must be granted by the author in writing.

Crystallized Ginger

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