Dish of Crisp Fried Shallots
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Fried Shallots / Shallot Oil
Thailand
  -   Hom Daeng Jiaw / Naam Man Hom Daeng
Makes
Effort:
Sched:
DoAhead:  
1/3 c  
**
25 min  
Yes
Crisply fried Shallots are a very popular garnish in Thailand, and a very tasty garnish it is. How much oil you need depends on whether you just want fried shallots or if you also want a flavored oil for stir frying and the like. For just the shallots, 1/4 inch in a small pan would be fine. If you want the oil too, then 2 cups.




3
ar
oz
Shallots (1)
Oil (2)
  1. Slice SHALLOTS in half lengthwise. Cut off the tip and peel. Slice crosswise very thin and as evenly as possible to assure even browning. See also Note-3.
  2. Set out a heatproof bowl with a strainer over it to drain the oil when the Shallots are done.
  3. Heat the Oil to about 275°F/135°C over low flame. Stir in the Shallots. The temperature will drop to around 220°F/104°C. Keep it at a little above that in the early going. Fry the shallots, stirring very often until they reach a dark golden color. If this doesn't take at least 15 minutes your temperature is too high and you risk bitterness. At this point they will stop bubbling, and the temperature may have risen back to 275°F but shouldn't get significantly higher.
  4. Pour the Shallots into the strainer and let the oil drain through thoroughly. Spread the Shallots out on paper towels to drain further.
  5. Sealed in a small, airtight container, the Shallots will be good for a couple of days, but will gradually lose their crispness.
NOTES:
  1. Shallots:   Small spherical Southeast Asian shallots are preferred.
  2. Oil:   Use a fairly neutral oil. Since the oil may also be used at high temperatures for stir fry or the like, use a high temperature oil, such as Pure Olive Oil or Olive Pomace Oil. Avoid polyunsaturated vegetable oils which start to go rancid as soon as the temperature gets high.
  3. Prep:   If you just want the Shallots, and have time, you can spread the slices out and let them get fairly dry, tumbling now and then. You should get an even browning in considerably less time, but this probably wouldn't work as well if you want the Shallot Oil too.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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