Fried red Asian shallots

Fried red Asian shallots

Échalotes rouges frites

By
From
Luke Nguyen's France
Makes
1 cup
Photographer
Alan Benson

Ingredients

Quantity Ingredient
200g red asian shallots, peeled
1 litre vegetable oil

Method

  1. Thinly slice the shallots and wash under cold water. Dry with a cloth, then set aside on paper towel until completely dry.
  2. Pour the oil into a wok and heat to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds.
  3. Fry the shallot slices in small batches until golden brown, then remove with a slotted spoon to a paper towel.
  4. The fried shallots are best eaten freshly fried, but will keep for up to 2 days in an airtight container in a cool dark place.
  5. The oil they were cooked in may also be reused.
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