41min 4 ppl
Crispy Fried Shallots
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 5 steps
Easy: ≤30 min and ≤6 steps
90 kcalper person
Protein 1g
Carbs 6g
Fats 7g
About this dish
Wafer-thin shallots fried low and slow until deeply golden and shatteringly crisp — the finishing crunch for noodles, soups and rice.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Thai shallotspeeled and very thinly sliced10
Dried Goods
- Rice flourfor dusting1 tbsp
Spices & Seasonings
- Salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor shallow-frying250 ml
Utensils
- Wok
- Slotted spoon
- Fine-mesh sieve
- Chopping board
- Sharp knife
Method
1
Toss the sliced shallots with the rice flour until lightly and evenly coated.
Approx. 3 minutes
2
Heat the vegetable oil in a wok over medium heat until a shallot slice dropped in sizzles gently.
Approx. 5 minutes
3
Fry the shallots in batches for 4 minutes, stirring often, until golden brown.
Approx. 8 minutes
4
Lift the shallots out with a slotted spoon onto a sieve set over a bowl and season with salt while still hot.
Approx. 3 minutes
5
Spread the shallots out on a plate and leave to cool completely; they crisp further as they cool.
Approx. 5 minutes
