Crisp-Fried Ginger

Preparation info
  • makes

    225 g

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

This is a good way of preserving ginger that also allows it to be used as an ingredient in savoury dishes. However, I include it primarily as a garnish for several of the dishes in this book.


  • 450 g/ 1 lb ginger, thinly peeled vegetable oil, for deep-frying


With a sharp knife, slice the ginger very thinly at an angle. Pile these thin slices on top of each other, a few at a time, and cut into very tiny matchsticks.

Blanch the ginger in boiling water for 30 seconds. Refresh in cold water, drain and pat dry with kitchen paper.

Heat about 115 ml