Spring onion oil

Spring onion oil

Servings:	Servings: 10 - Makes 250 ml (8 fl oz)
Calories per serving:	272
Ready in:	15 minutes plus cooling time
Prep. time:	2 minutes
Cook time:	13 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

This Vietnamese condiment is great with noodles and soups and is a brilliant way to use up the glut from the garden before they go to seed.

It will keep for 2 weeks if sealed and refrigerated

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250 ml (8 fl oz) groundnut oil or vegetable oil (olive oil would be healthier, but not authentic)
• 16 spring onions,washed, trimmed and very finely sliced on the diagonal
• 2.5 cm (1") ginger root, peeled and sliced

Method

1. Heat the oil in a pan and add the ginger and spring onions
2. Fry for about 10 to 15 minutes until the spring onions turn golden
3. Keep the heat on the low side to ensure you don't burn the ingredients as this may bring out unpleasant flavours.
4. Allow to cool fully and then strain or sieve out all the solids
5. Store in sealed jars in the fridge

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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