Small Dish of Crisp Fried Shallots
(click to enlarge)

Fried Shallots / Shallot Oil


Southeast Asia   -   [Hom Daeng Jiaw / Naam Man Hom Daeng (Thailand)]
Makes:
Effort:
Sched:
DoAhead:  		 8 oz vol
**
25 min
Yes		 Crisply fried Shallots are a very popular garnish in Southeast Asia, 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, salads and the like.
This recipe makes both fried shallots and oil. You end up with enough Fried Shallots to fill an 8 oz jar and a bit less than a cup of Shallot Oil. A wok is the best pan for frying them.

14
1
oz
c
Shallots (1)  
Oil (2)
Make:   -   (25 min work - 25 min to 6 hours (see Note-3).
  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. Massage to break layers apart. 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 around there so they are bubbling well. Stir the Shallots 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 the bubbling will be less, and the temperature may have risen back to 275°F but shouldn't get significantly higher. See also Comments.
  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 few days, but will gradually lose their crispness (though they retain their flavors). In a sealed jar, the oil should last a couple of weeks at room temperature, longer in the fridge.
NOTES:

  1. Shallots:

      Small spherical Southeast Asian shallots are preferred, as they are less sharp than the large European shallots, but the European ones can be used, and are much less tedious.

  2. Oil:

      If your objective is to produce Shallot Oil as well as Fried Shallots, use 1 cup or a little more. 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 (not virgin), Peanut Oil or Olive Pomace Oil. Avoid polyunsaturated vegetable oils which don't store well and start to go rancid as soon as the temperature gets high.

  3. Prep:

      If you have time, you can spread the Shallot slices out and let them get fairly dry, tumbling now and then. This can be up to 6 hours, depending on weather. You will get a more even browning in considerably less time. This is how commercial products are made.

  4. Comments:

      The slower you fry the shallots, the more even they will be and the longer they will stay crisp. I have fried shallots so slowly it took an hour and a half before they browned, and that worked fine. A slow fry takes less attention for most of the time, but browning will happen fairly rapidly when it gets there.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
siv_shalfry1 160515 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.