-
Ideally, the
ginger root should be so young that the skin is almost transparent and
the roots tipped with pink.
-
If the ginger
you bought is more matured, use the small knobs growing off the main
root.
-
Scrape skin
off ginger with a sharp knife and cut ginger into very thin slices.
-
Cut the
slices into fine strips.
-
Marinate in
lemon juice for at least 1 hour and the ginger will turn pink.
-
Meanwhile,
heat the peanut and sesame oil in a small frying pan.
-
Fry the
sliced garlic slowly until pale golden.
-
Remove from
heat immediately and drain on absorbent paper.
-
Allow to cool
and become crisp.
-
put sesame
seeds in a dry frying pan and stir constantly over moderate heat until
golden brown.
-
Turn
immediately on to a plate to cool.
-
When ready to
serve, drain ginger from lemon juice and put in a bowl.
-
Add salt to
taste and sprinkle with garlic and sesame seeds.
-
Toss together
lightly.
