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A staple in many Asian kitchens, Crispy Fried Shallots are extremely easy to make and taste fresher than shop bought ones. I keep mine in an airtight container in the fridge for weeks. Used as a topping on all sorts of noodles, rice and curry dishes.
To get the shallots really crispy, start with a high flame, reducing it halfway through cooking. I don’t really use cooking thermometers, drop a slice of shallot in the hot oil, if it floats right up, you know the oil is hot enough.
Store the used oil in a clean jar at room temperature and use it for stir fries and stews; it makes for a great flavour enhancer.
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Crispy Fried Shallots
- 100 g sliced shallots not too finely
- 125 ml vegetable oil
- Heat oil on high heat and, when hot, as discussed above, drop the shallots in, stirring constantly with a wooden spoon or chopsticks.
- When they’ve turned a golden colour, turn heat down to medium and keep stirring until they reach a dark golden colour, before they turn a dark brown.
- Dish out with a slotted spoon and drain on a plate lined with kitchen towel.
- When cool, store in an airtight container in the fridge.
- Drain the used oil into a sterilised jar, leaving the last bit, as that will be full of sediments. Store at room temperature.