Crispy fried shallots are aromatic, sweet, salty, crunchy and are an essential condiment/ingredients in Southeast Asia, such as Taiwan, Burma, Vietnam and so on.
They turn up in sauces, soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs.
You can sprinkle them on burgers, casseroles, chickens, chops, fish, meat, baked potatoes, hot dogs, scrambled eggs, frittata or even a tuna tartare for extra aroma, flavor and crunchy texture.
You can sprinkle them on burgers, casseroles, chickens, chops, fish, meat, baked potatoes, hot dogs, scrambled eggs, frittata or even a tuna tartare for extra aroma, flavor and crunchy texture.
How to Make at Home
You may want to make double batches, as people have a hard time resisting the urge to snack on them. Strain the oil you used to fry the shallots and use it in other recipes or to fry more shallots. The strained oil, called shallot oil, will keep, refrigerated, for several weeks. The freshly fried shallots will keep, refrigerated in an airtight container, for 1 day, but they're best the day they are made.
How to Buy
It is indispensable in some Southeast Asia dishes and can easily be found in Asian supermarkets. Beware of the labels on many packages are called "Fried Onions", which is a misnomer and they usually cannot substitute each other because the flavors are different. If you are just adding a touch of crunchiness to a dish, such as a casserole, either would work well.
How to Use
Five Ways with Fried Shallots!
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