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Sunday Small Bites #11: GINGER

I chose this week's ingredient: GINGER. I love the taste of fresh ginger, and thought it would be interesting to see what people came up with for appetizers. I tried two different combinations of tastes. The first are curried lamb spring rolls with a ginger dipping sauce: The lamb spring rolls were delicious, especially with the tangy dipping sauce,


Ginger dipping sauce: Stir together:

1/2 c. ginger preserves
1/2 c. Chinese plum sauce
1 T. soy sauce

Spring roll filling:

1 T. olive oil (or sesame oil)
1/2 onion, finely chopped
3/4 c. baby carrots, finely chopped
1" piece of fresh ginger, finely chopped
1 clove garlic, finely chopped
1 T. soy sauce
1 t. curry powder
1/4 t. salt
1/4 t. black pepper
1/2 lb. ground lamb

10 spring roll/egg roll wrappers
1 egg, beaten
peanut oil for frying

Cook ground lamb in a skillet. Drain and place lamb in a bowl. In a clean skillet, heat oil, and add onion, carrot, ginger and garlic. Saute for about 4 minutes. Add soy sauce, curry powder, salt and pepper. Remove from heat, and toss with cooked lamb in bowl.

To assemble spring rolls, place about 1/4 c. filling near a corner of the spring roll wrapper. Fold corner nearest filling over top. Fold two diagonal corners in, and wrap toward corner opposite where you started. Seal edges of last corner with your finger dipped in beaten egg. Repeat until all filling is used. Makes 8-10 spring rolls. Chill until ready to fry.

Heat peanut oil in a saucepan. Add the spring rolls, 2-3 at a time, and fry evenly for about 1 minute, turning once, until golden brown. Drain on a brown paper bag.


I also made a ginger-marinated shrimp appetizer adapted from a recipe in Better Homes and Gardens Appetizers, 2009. Here was my way of using their ingredients:

16 large shrimp in shells (about a pound)
1 t. orange zest
3 T. orange juice concentrate
1 t. olive oil
1 t. grated fresh ginger
1 clove garlic
1/8 t. salt
1/8 t. cayenne pepper
16 fresh sugar snap peas
2-3 oranges, peeled, seeded, and sectioned
16 fresh pineapple chunks

1. Peel and devein shrimp, leaving tails on.
2. Place shrimp in a resealable zip lock bag in a bowl. Add zest, juice, oil, ginger, garlic, salt, cayenne pepper to bag. Seal bag and toss gently. Marinate for 1-2 hours in the fridge.
3. Steam pea pods for 2-3 minutes. Rinse with cold water and drain.
4. Set oven rack 4-5 inches from the heat, and preheat broiler. Broil shrimp for two minutes, turn over and broil other sides for an additional 2 minutes.
5. Skewer shrimp, pea pods, and fruit.


Comments (2)


Your first recipe sounds so unusual with the lamb.

Thanks for choosing ginger - I think we got lots of good recipes.

Thanks for choosing ginger, Palma. It is one of my top three favorite flavors.
I'm going to enjoy collecting all the recipes everyone posts.

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