Fried shallots

Fried shallots

By
From
East
Makes
70 g
Photographer
Leanne Kitchen

These are a staple of many Southeast Asian cuisines and are readily available to purchase in Asian supermarkets. Generally the bought ones aren’t bad and will suit most purposes well enough, but home-made ones will always be more delicious. Slice the shallots crossways and keep them moving in the oil so they cook evenly and all end up crisp. Don’t throw out the oil either – cool it and re-use for general cooking purposes.

Ingredients

Quantity Ingredient
110g red asian shallots, thinly sliced
500ml vegetable oil

Method

  1. Put the shallot slices in a single layer on a clean tea towel and stand for 30 minutes to dry out a little.
  2. Heat the oil in a wok or heavy-based frying pan until the temperature reaches 170°C or a cube of bread turns golden in 20 seconds. Cook the shallot slices in the oil, stirring often so they cook evenly, for about 12 minutes or until deep golden. Take care near the end of cooking as they can easily burn.
  3. Using a slotted spoon, transfer the shallots to a sieve to drain any excess oil. Transfer to a plate lined with paper towel to absorb as much remaining oil as possible. Cool, then transfer to an airtight container. Fried shallots will keep, at room temperature in an airtight container, for 1 week.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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