Fried garlic

Fried garlic

Tỏi phi

By
From
Real Vietnamese Cooking
Makes
2 tablespoons
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
4 garlic cloves
vegetable oil, for deep-frying

Method

  1. Finely slice the shallots lengthways, ensuring the slices are all the same thickness so they will cook evenly.
  2. Heat about 4 cm of oil in a wok or deep frying pan over high heat until it is hot, but not smoking. To test the oil, drop in a shallot slice - it should sizzle when it hits the oil.
  3. When the oil is ready, add half the shallot. Carefully move the pieces around in the oil using a metal spoon to ensure they colour evenly. When the shallot is golden brown, remove with a slotted spoon and drain well on paper towel. Repeat with the remaining shallot.
  4. Leave to cool, then store in a sealed bottle.
  5. For maximum crispness, fried shallots are best eaten on the day they are cooked.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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