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I make ginger butter quite a bit. I use it to caramelise prawns or chicken (usually adding fish sauce and white pepper to the pan) or spread it on scones and smeared with honey. I also put some on steak just after it's cooked, and let it melt into a gingery puddle (usually with fish sauce, again.)
I make ginger butter quite a bit. I use it to caramelise prawns or chicken (usually adding fish sauce and white pepper to the pan) or spread it on scones and smeared with honey. I also put some on steak just after it's cooked, ang let it melt into a gingery puddle (usually with fish sauce, again.)
