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Ginger

how to make ginger matchsticks all mellow and sweet

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how to make ginger matchsticks all mellow and sweet

kate | Apr 28, 2005 10:25 PM

I've been thinking about one of my favourite sandwiches from a bistrot back home - an open sandwich with prawns (American shrimp), tomatoes and ginger. What really makes this great is the ginger - little matchsticks that I think are fried to make them mellow, sweet and golden, the same flavour that minced ginger gives to a dish when sauted, but in big enough pieces to be a flavour on its own, not crispy, but more meltingly soft in texture.

I've tried to imitate this with some olive oil in a pan, but I either end up burning them (too brown) or they are golden but too 'hot' (burny, strong, not mellow) in taste.

Any suggestions how to make ginger like this? Thinking about rubbing with oil, wrapping in tinfoil and oven roasting, but I think that would dry it out. I think they would be great with a whole range of things- sandwiches, salads, pasta sauces...

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