Once the oil is adequately hot, add your ginger and garlic and let them cook for about 5-7 minutes, until they are golden brown. Remove the pan from the heat. Let it cool down for a while. Take a ...

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Drain, rinse under cold water and set aside. Put the chilli, ginger and garlic into a jug with the soy sauce, vinegar, sugar and sesame oil. Blend until smooth with a stick blender, then set aside.

Sauté the garlic, chilli and ginger in the oil and add the carrots once they are starting to change colour. Place the sliced shallots in the base of an oven proof dish. Add the ginger mixture on ...

Place the butter, garlic, ginger, chilli, and salt in a small saucepan ... brush the grill rack or pan with the sunflower oil. Thread the prawns onto 16 metal skewers from the tail, so the heads ...