Mission ‘clean out the cupboards’ is starting up once again as a bunch of things are nearing their expiry date. This vacuum-sealed pack of ginkgo nuts is no exception. It is because of this and the toxic nature of the ginkgo nut (that is removed before packaging… but you can never be too careful) which put this right at the top of my list.
Unlike other nuts, I wasn’t sure about just eating them out of the packet (just felt like a bad idea considering that they can be toxic) so I went for a recipe that I found on the blog Food As Medicine.
I know that this is more to do with the recipe that I found than the ginkgo nuts themselves, but the sauce of garlic, ginger, oyster sauce and rice wine was gorgeous. It has been way too long since I last used oyster sauce and got that real punch of umami. So yes, this is a recipe that would work without the ginkgo nuts and still be good.
The taste of the ginkgo nuts wasn’t quite what I had expected for such a pretty looking tree. On first taste they were a bit like chestnuts, but just that little bit less chalky. After this came a hint of bitterness that actually went well with the sweetness of the prawns.
I can imagine these going well with something sweet and spicy, however I read somewhere that ginkgo nuts, chilli, garlic and ginger can all thin the blood… so that would be a dish where I need to be super careful when cutting up the ingredients.