Combine all ingredients in saucepan, cover, cook over medium heat for about 45 minutes or until job’s tears are fully softened, strain and discard lemongrass and ginger, reserve water.

Transfer job’s tears to blender with remaining water, blend on high speed to very smooth, runny cream texture, taste and adjust as needed, then spread thinly and evenly on silpats and dry at 80°C overnight.

Break dried job’s tear crisps into small pieces, then fry in fry oil at 160°C for 1–2 minutes or until crisp, remove, drain excess oil, season with salt, break into correctly sized pieces, reserve in dehydrator for service.