Crispy Fried Shallots Shallot Oil 炸葱酥 葱头油 Recipes

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!

CRISPY FRIED SHALLOTS RECIPE

Steps:

• Cut off both ends of the shallots and remove the skin.
• Cut the shallots crosswise in rings, either with a mandoline or a sharp knife.
• Now heat some vegetable oil in a medium saucepan or pan.
• Once the oil is heated to medium, place the shallot slices into the hot oil.
• Constant stirring with a pair of chopsticks to separate the shallot rings helps fry them evenly. The endpoint is when the shallot has become golden brown.
• Once the color has turned golden, please remove it from the oil immediately with a slotted spoon.

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

Steps:

• Heat the oil to 360°F.
• Separate the shallot slices into rings and place them in a medium bowl.
• Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
• Sprinkle flour over the shallots and toss them lightly to coat evenly.
• Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
• Fry until golden brown, about 12-14 minutes.
• Remove with a slotted spoon, then put on paper towels to drain the oil.
• Sprinkle with salt while still warm.
• Continue frying the rest of the shallots, salting each batch while it is still warm.
• Use as a garnish for Spiced Carrot Soup, Recipe #108333.

CRISPY FRIED SHALLOTS

Steps:

• In a small saucepan over medium-high heat, heat oil until it registers 275 degrees on a deep-frying thermometer. Add shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain.
• Increase heat to high and place a fine-mesh sieve over a heatproof bowl. When oil reaches 350 degrees on the thermometer, add the fried shallots and cook just until they are crisp and well-browned, a few seconds, watching carefully so they do not burn.
• Immediately pour oil and shallots through sieve to stop cooking, then transfer shallots to paper-towel-lined plate to drain. Reserve oil for another use. Shallots will keep in an airtight container at room temperature for 1 day.

DAVID TANIS'S CRISPY FRIED SHALLOTS

Steps:

• Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
• Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.

FRIED SHALLOTS AND SHALLOT OIL

Steps:

• Heat oil in a wide, heavy skillet over medium-high heat, and line a plate with paper towels.
• Test oil by tossing in a slice of shallot. When it sizzles, gently add remaining shallots and lower heat to medium. Shallots should bubble gently, not furiously. Stir often. After 5 minutes, if shallots have started to brown, reduce heat. They should slowly turn from translucent to golden to brown; the process should take about 15 minutes.
• Transfer cooked shallots to lined plate with slotted spoon or tongs, shaking off excess oil. Blot with paper towel and let cool at room temperature for 5 to 10 minutes, until crisp.
• Store shallots in an airtight container and use as a crunchy garnish or in salads. Strain oil to remove debris and store in a cool place in an airtight container; can be used for stir-frying or any another purpose.