How to Make Fried Shallots

Fried shallots are served on top of many Thai specialties, most often steamed jasmine rice. When served on top of grilled chicken in a spicy peanut sauce, the shallots add an earthy and beef-like flavor.

Difficulty: Moderate

Instructions

Things You'll Need:

• 8 shallots, without skins, minced
• 2 cups Canola or corn oil
• Asian Spider strainer
• Cast iron skillet or large sauté pan
• Large platter or plate lined with paper towels

Preparation for Fried Shallots

1. Place oil in a sauté pan. Turn heat on medium high until the oil reaches 375 degrees.

2. Gently place shallots in the hot oil, careful not to splatter the hot oil onto yourself. Once the shallots start to brown lightly, start turning the shallots so they all can brown.

3. Once all the shallots are light to medium brown, remove the shallots with the spider and place on the plate lined with paper towels. Spread the shallots thinly so the oil drains. Let the shallots dry in room temperature. Store in air tight container in fridge until you need to use them for no more than four days.

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