crispy fried shallots

Crispy shallots are so simple to make, and add amazing flavor and crunch to all kinds of dishes from steaks to burgers to stews to salads.

How to Make Crispy Shallots

shallots

Vegetable, canola or grapeseed oil (for frying)

Slice the shallots so that they're super thin (use a mandolin if you have one, a very sharp knife if not).

Place them in a pan and add oil to cover.

Turn the heat up to high and watch the shallots bubble (first you'll see small bubbles, then more rapid ones will appear): That's the water evaporating off.

Lower the heat to medium, and allow it to continue to bubble. When the bubbles subside, it means that the moisture has cooked off the shallots, and by this time they should be golden brown.  This should take around 8 minutes.

Transfer the shallots with a slotted spoon to a paper-towel lined surface or plate and allow to cool completely.

Crispy fried shallots are a must-have condiment in most Asian families. Below is my recipe for preparing crispy fried shallots at home and the accompanied shallot oil.

Crispy fried shallots recipe

Thai shallots

Sufficient oil to submerge the shallot

Cut off both ends of the shallots and...

Cut off both ends of the shallots and remove the skin. 

Cut the shallots crosswise in rings, either with...

Cut the shallots crosswise in rings, either with a mandoline or a sharp knife.

Now heat some vegetable oil in a medium...

Now heat some vegetable oil in a medium saucepan or pan.

Once the oil is heated to medium, place...

Once the oil is heated to medium, place the shallot slices into the hot oil. 

Constant stirring with a pair of chopsticks to...

Constant stirring with a pair of chopsticks to separate the shallot rings helps fry them evenly. The endpoint is when the shallot has become golden brown.

Once the color has turned golden, please remove...

Once the color has turned golden, please remove it from the oil immediately with a slotted spoon. 

https://mediavine-res.cloudinary.com/video/upload/bsgcwamskvz0wp5k2uyr.mp4

Crispy fried shallots are a must-have condiment in most Asian families. It adds crispness, aroma, and flavor to almost every dish, ranging from Ipoh shredded chicken noodles, fried noodles, fried rice, and congee. 

Although it is sold at most Asian grocery stores, it is easy to make it yourself. 

This is my recipe for preparing crispy fried shallots at home and the accompanied shallot oil.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/fried-shallots/ )

Ingredients:
130g Thai shallots
Sufficient oil to submerge the shallot for deep-frying
Method:
- Cut away both ends of the shallots and remove the skin. 
- Cut the shallots crosswise in rings, either with a mandoline or a sharp knife.
- Now heat some vegetable oil in a medium saucepan or pan.
- Once the oil is heated to medium, place the shallot slices into the hot oil. 
- Constant stirring with a pair of chopsticks to separate the shallot rings helps fry them evenly. The endpoint is when the shallot has become golden brown.
- Once the color has turned golden, please remove it from the oil immediately with a slotted spoon. 

#FriedShallots

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Crispy fried shallots recipe - How to make it at home (Asian condiments)

Add flavor and texture to many Vietnamese dishes. This foolproof recipe ensures perfectly crispy shallots every time, without burning.

How to Make Crispy Fried Shallots (Hanh Phi)

vegetable oil

Slice shallots

Using a food processor with a slicing blade or a mandoline slicer, slice the shallots as evenly and thinly as possible. You can also slice by hand if you don&#8217;t have these tools.

Microwave

Spread shallots evenly on a microwave-safe plate lined with several layers of paper towels. Microwave for 1 minute. Remove from microwave and dab the softened shallots with more paper towels to remove excess moisture.

Add oil and shallots to a frying pan (yes, add shallot to room temperature oil). Heat oil to 250°F and lightly fry for 8 minutes or when the majority of the shallots turn light brown. Occasionally stir the shallots for even browning. Note: residual heat will continue to cook the shallots so get them out of the oil before the desired color.

Storage

Use a slotted spoon or a fine mesh sieve to remove the shallots and transfer them a to plate lined with paper towels or a wire basket for better results. Once cooled, the shallots are ready to use. Store fried shallots in an airtight container at room temperature for up to 8 months.

Reserve the oil

Strain the oil through a fine-mesh strainer or cheesecloth to remove any last bit of shallots that may have remained. Transfer this aromatic shallot oil to an air tight jar and store it at room temperature. Reserve it for use with dishes that require oil.

Thank you for posting this recipe! The picture was extremely helpful in knowing when to take out the shallots. I think I pulled mine about 10 seconds too early so not all of them were evenly crispy and they might need to dry out a little more for ideal texture. All around, excellent. I also ended up seasoning with a little salt at the end for a little more flavor.

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Top 3 crispy fried shallots recipes from across the web

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How to Make Crispy Shallots

Crispy fried shallots recipe

How to Make Crispy Fried Shallots (...

The most viewed crispy fried shallots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine