crispy shallots

Simple to make, delicious to eat and adds great texture to many asian dishes

Homemade Crispy Shallots

shallots (thinly sliced)

300 ml vegetable oil

salt

Slice shallots thinly and evenly - using a mandoline gives you the best results

Place oil and shallots into a medium saucepan and turn onto a high heat until they start to bubble - approx 5/6 minutes

Turn the heat to low and cook until shallots start to turn a light golden brown - approx 8/10 minutes. Pay close attention to the shallots at this point as they are quick to burn.

Remove shallots from oil and let drain on paper towel, sprinkle with a pinch of salt and enjoy!

Learn how to make Pig and Khao chef Leah Cohen's green papaya salad with grilled chicken and crunchy taro chips.

Recipe: Thai Green Papaya Salad With Chicken, Leah Cohen, NYC

cilantro stems

garlic

coconut milk

fish sauce

sugar

salt white pepper,

chicken thighs

canola oil

scallions, thinly sliced

lime juice

garlic clove,

scallion oil

Thai chile peppers, thinly sliced

canola oil, for frying

taro

(about ½) medium green papaya, julienned

(about 2 small) carrots, julienned

mint leaves, torn

cilantro leaves

⅓ cup chopped, roasted, unsalted peanuts

optional: ½ cup Vietnamese mint (optional)

Make the grilled chicken: In a blender, combine all the ingredients, except for the chicken, and purée until smooth. Season the mixture with salt and white pepper.

Place the chicken and marinade in a bowl, then cover it and chill for at least 2 hours or preferably, overnight.

Make the scallion oil: Prepare an ice bath. Heat the oil in a medium saucepan over medium-high heat. Add the scallions and salt and remove the pan from the heat. Once the oil stops bubbling, pour it into a bowl set over the ice bath and cool. Once it is cool, strain the oil through a fine-mesh strainer and set it aside.

Make the dressing: In a mixing bowl, whisk together the sugar, fish sauce and lime juice until the sugar dissolves. Add the remaining ingredients to the bowl and whisk them well.

Make the papaya salad: Remove the chicken from the marinade, allowing the excess marinade to drip off. Set the chicken on a plate, and let it rest for 30 minutes at room temperature.

While the chicken is resting, in a small saucepan, combine 1 cup canola oil with the taro. Place the saucepan over medium-high heat. Fry the taro until it's crisp and deep, golden brown, for about 2 to 3 minutes. Using a slotted spoon, remove the taro and place it on a paper towel-lined plate; season it with salt and set aside.

Place a grill pan over medium-high heat and add the oil. Working in 2 batches, grill the chicken until it is lightly charred on the bottom, for about 4 to 5 minutes. Flip it and cook it until the other side is charred and the chicken is cooked through, for another 4 to 5 minutes. Remove the chicken from the heat and let it rest for 10 minutes before slicing it thinly.

Assemble the papaya salad: In a large mixing bowl, combine the papaya, carrots, herbs, peanuts and grilled chicken slices. Add ½ cup of the vinaigrette to the bowl, and toss it to coat the salad. Do not overdress the salad. Once the salad is evenly coated, add ½ the taro and toss it. Garnish the salad with the remaining taro and crispy shallots.

Nigiri sushi with teriyaki glazed tofu, wrapped in nori and topped with crispy shallots! It&#039;s chewy, crispy, and packed with umami!

Teriyaki Tofu Nigiri with Crispy Shallots

tofu

oil (for frying)

shallots (minced)

soy sauce

maple syrup

water

tbsp rice vinegar

tsp minced ginger

cornstarch (diluted in 1 tbsp water)

dry sushi rice

tsp sugar

nori

Rinse the rice 2-3 minutes under cold water. Drain and add to a saucepan with the water. Heat over medium heat and bring to a simmer. Cover and cook for about 15 minutes, or until all of the liquid has been absorbed and rice is tender. Remove from heat and let it sit for 10 minutes.

In a small bowl, mix the rice vinegar with the sugar and salt. After 10 minutes, transfer the rice to a large mixing bowl, add the sweet rice vinegar to the rice and mix gently (you don&#039;t want to mash the rice). Cover with a damp towel and let the rice cool for about 1 hour, or until it is not warm anymore.

Rice

Heat the oil in a deep skillet, or large saucepan. Once hot, add the tofu rectangles (make sure they don&#039;t touch each other) and fry for 5-7 minutes, or until the tofu gets a light golden brown color. Remove from the oil and transfer to a plate lined with parchment paper.

To the same skillet, add the minced shallots and fry for 3-5 minutes, or until shallots are golden brown. Use a slotted spoon to remove from the oil and transfer to a plate lined with parchment paper to remove excess oil. Set aside.

To a non-stick skillet, add the soy sauce, maple syrup, water, rice vinegar, minced ginger, and garlic. Add the fried tofu as well and let simmer over medium heat for about 5 minutes.

Dilute the cornstarch and add it to the skillet. Stir until the sauce has thickened and coats the tofu slices. Remove from heat and let cool a few minutes.

To assemble: place a strip of nori on a cutting board. Place a slice of teriyaki tofu in the middle (see photo). Using slightly wet hands, take about 1 tbsp of the cooked sushi rice and shape it into a rectangle of 2x1-inch (the same size as your slice of tofu). Place it on top of the tofu. Slightly wet the nori sheet and wrap it tightly around the tofu and rice. Flip and place on a serving plate. Repeat with the remaining tofu and rice. For extra flavor, feel free to brush the tofu with more teriyaki sauce.

Top each nigiri with some fried shallots and serve! You can serve at room temperature, or cover with plastic film and refrigerate for about 2 hours before serving. Sushi is best served the same day but will keep for another day in the refrigerator.

Teriyaki Tofu

I use this often for my catering, great recipe! Always a success! :)

This recipe wasn’t very good. Making them broke my spirit and they turned out to be a solid 4/10. Oof.

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Recipe: Thai Green Papaya Salad Wit...

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