Bawang Gorengfried Shallots Recipes
BAWANG GORENG(FRIED SHALLOTS)
These crispy shallots make a great topping for steaks, salads, and soups and are used throughout Indonesia! Use the leftover frying oil for vinaigrettes and for sauteing anything savory. Adapted from Saveur magazine.
Provided by Sharon123
Categories Onions
Time 20m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Peel and slice the shallots as thinly as possible, using a mandoline or a very sharp knife.
- Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible(so they won't clump when fried).
- Pour peanut oil into a small heavy saucepan to a depth of 1". Heat over medium hight heat until a deep fry thermometer registers 325*F. Working in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1 1/2 minutes. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate(they'll darken slightly as they sit). Let cool.
- To store, refrigerate in an airtight container for up to 1 week.
- Makes about 2 cups.
Nutrition Facts : Calories 43.2, Fat 0.1, Sodium 7.2, Carbohydrate 10.1, Protein 1.5
GORENG BAWANG: CRISP-FRIED ONIONS
Most Southeast Asian soups, salads, or fried rice dishes call for a sprinkling of Crisp-Fried Onions. To make them at home, I suggest you use Asian red onions or shallots. They become crisp more quickly than ordinary onions and do not need to be floured before frying. If you do not want to make your own, you can buy them at Asian supermarkets.
Provided by Sri Owen
Number Of Ingredients 2
Steps:
- Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8 minutes, until golden. Removed with a slotted spoon and drain on paper towels.
- Transfer the cold, crisp onions to an airtight container. Store in a cool place for up to 4 weeks.
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