Fried shallots

Fried shallots

By
From
Vietnamese Street Food
Makes
2 tablespoons
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
8 red asian shallots
vegetable or peanut oil, for deep-frying

Method

  1. Peel and thinly slice the shallots lengthways. They should all be the same thickness so that they will cook evenly.
  2. Pour the oil into a wok or saucepan, allowing room for the oil to rise when the shallots are added. Heat the oil until it is hot but not smoking. The oil is ready when a piece of shallot sizzles when it hits the oil. Add half the shallots and cook until they are golden brown, carefully stirring them with a metal spoon to ensure even cooking. Remove the shallots with a slotted spoon and drain on paper towel. Repeat with the remaining shallots.
  3. Store the cooled shallots in a sealed jar. Fried shallots are best eaten on the day they are cooked.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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