Fried shallots

Fried shallots

By
From
KOTO
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
6 red asian shallots
vegetable oil for deep-frying

Method

  1. Finely slice the shallots lengthwise into an even thickness.
  2. Heat the oil in a wok or a deep frying pan over high heat until it is hot, but not smoking. When you add the shallots, the oil will expand, so make sure there is plenty of room for it to do so.
  3. Test to see if the oil is hot enough by dropping in a piece of shallot. It should sizzle when it hits the oil. When the oil is ready, add half the shallots and cook for 1–2 minutes, carefully moving them around in the oil with a metal spoon to ensure they colour evenly. When golden brown, remove with a slotted spoon and drain on paper towel. Repeat with the remaining shallots.
  4. Let the shallots cool, then store in a sealed jar. Fried shallots are best eaten on the day they are fried, but can be kept for 2–3 days.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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