Ways with ginger

Steamed up ... ginger and prawn rice noodle rolls.
Steamed up ... ginger and prawn rice noodle rolls.

Make sweet potato and ginger soup by cooking chunks of sweet potato, sliced celery and chunks of pumpkin in plenty of chicken stock with a large knob of sliced ginger. Add curry powder to taste and puree the mixture in a food processor or blender until smooth. Reheat and finish with chopped coriander and a swirl of cream.

Marinate chicken breast fillets in a combo of finely sliced garlic, grated fresh ginger, lemon juice and zest, a splash of soy sauce and drizzle of honey. Roast in a hot oven until tender and serve with boiled rice and choysum tossed with oyster sauce.

Toss halved baby corn in a little oil in a hot wok with finely chopped garlic, sliced ginger, finely chopped lemongrass and green prawns. Add chopped chilli to taste with baby bok choy, and when prawns are just cooked, add a splash of soy sauce and serve with egg noodles.

Recipe

Ginger and prawn rice noodle rolls

650g green prawns, shelled, de-veined and coarsely chopped
2cm piece of ginger, peeled and grated
1 red chilli, chopped
4 sprigs coriander, leaves coarsely chopped
250g fresh rice-noodle sheets (at room temperature)
4 tbsp soy sauce
1/2 tsp sesame sauce
4 green onions, finely sliced

Combine prawns, ginger, chilli and coriander in a bowl. Cut rice-noodle sheets into 12 to 14 rectangles, about 12 centimetres by eight centimetres. Put a little of the prawn mixture along the long edge of one rectangle and roll to form a cylinder. Repeat with remaining prawn mixture and noodle sheets. Steam rolls on baking paper in a steamer for three to five minutes just until prawns are cooked. This may need to be done in batches. Combine soy and sesame sauce in a small bowl. Serve warm rolls topped with green onions and sauce.

Makes 12-14

This story Ways with ginger first appeared on The Sydney Morning Herald.