Asian Fried Shallots Recipes

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Steps:

• Combine the dressing ingredients in a jar and shake well.
• Combine the salad ingredients, except the Asian Fried Shallots.
• Pour over dressing and toss to combine.
• Garnish with Asian Fried Shallots. Serve!

CRISPY FRIED SHALLOTS

Steps:

• 1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
• 2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
• 3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.

CRISPY FRIED SHALLOTS (SHALLOT OIL) 炸葱酥 (葱头油)

Steps:

• First, peel skin off the shallots. Then briefly wash peeled shallots in salt water. The salt adds flavour and adds crisp to shallots when fried.
• Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
• Add enough oil to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
• Slowly add in the sliced shallots and cook gently, stirring occasionally, for about 10-12 minutes. Also stir around the edges of the wok to avoid burnt shallots.
• When more than half of shallots have turned golden brown, turn off the heat. Continue to cook in the hot oil until all shallots gradually turn golden brown.
• Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
• Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
• When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
• This favourite condiment can be used to garnish almost any kind of food. So Enjoy!

GARLIC-SHALLOT CRUNCH

Steps:

• Combine shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.