Crispy Fried Shallots
Crispy fried shallots are an important ingredient in making Hat Yai Fried Chicken, but we often use them as a garnish on other dishes as well. Getting them perfectly crispy and golden brown without burning is a big challenge. The oil has to be at exactly the right temperature so they don't burn up before they finish cooking. Since we'll be needing some in an upcoming recipe for a Northern Thai Pork Curry, this is a good time to show you my method. I keep them frozen so there's no problem making these up in advance. Whether you use them for one of the recipes here, or some other type of food altogether, knowing how to fry shallots will always come in handy.
Yield: 1/2 Cup
Prep time: 5 Minutes
Cooking time: 5 Minutes
Ready in: 10 Minutes
Ingredients:
- 10 small Asian Shallots
- 1 liter Vegetable Oil
Basic Directions:
1) Peel and cut the shallots into thin even slices.
2) Heat the oil to exactly 120°C / 250°F.
3) Fry the shallots slowly for about 5 minutes, or until golden brown.
4) Drain on a paper towel until free of oil and dry.
For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=126