Crispy Fried Ginger is a great garnish for vegetables and rice. It is easy to make and adds volumes of flavour. Keep a bowl of these, along with crispy garlic, curry leaves, sage and shallots, right next to your stove.
Crispy Fried Ginger
Take some peeled ginger, slice thinly then cut into slivers. Heat some peanut oil with a little Chinese toasted sesame oil. Carefully fry the ginger, a little at a time, until the slivers are just turning golden. It takes about 2 minutes. Drain on kitchen paper and sprinkle lightly with salt. You can prepare these several hours in advance.
Use the crispy fried ginger atop of soups, fried rice and vegetables. It is great on top of curries, wet or dry. Top steamed or fried tofu with crispy ginger. Paneer is also wonderful topped with crispy ginger. Try some on steamed eggplant. Top the Chinese Congee or Indian Kanjee. They are great with Pilafs or kitchari dishes.
recipe notes and alternatives
The sesame oil is optional, but adds a wonderful flavour.
Toss the ginger in flour before frying.
If the ginger is older, you can pound the slices to soften the fibres. Then continue cutting into slices.
DO NOT discard the flavoursome oil, and use in dressings, for frying etc. Store in the fridge.
Crispy Ginger can be used in both sweet and savoury dishes.
Slice the new ginger on the diagonal (to form large slices) and fry as above. No need to skin.
Or cut into larger slivers and fry as above.
Ginger chips can be used as garnish or eaten as is! Add salt or a little sugar (a little), and snack an them.