This is a startling ingredient—a hair-fine sliver of deep-fried fresh ginger that tingles the palate and gives zest to a dish. We use pinches of them to garnish most anything that needs a jolt of spice.
Your knife must be sharp and your julienne very fine or the ginger threads will look klutzy. The frying oil will taste terrifically of ginger. Keep it for dressing noodles and salads, basting fish and meats, sautéeing vegetables, and so on.
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