Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, crispy fried shallot. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Crispy Fried Shallot is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Crispy Fried Shallot is something which I’ve loved my entire life.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski Starting the shallots in cold oil. Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated. Remove with a slotted spoon, then put on paper towels to drain the oil. Sprinkle with salt while still warm.
To begin with this recipe, we must prepare a few ingredients. You can have crispy fried shallot using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crispy Fried Shallot:
- Prepare 350 g shallot
- Prepare 1.5 Tbsp all purpose flour
- Prepare 1/4 Tsp salt
- Take 1/2 Tsp Baking powder
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. Thai-style fried shallots were a prized commodity in one of the restaurant kitchens where I worked in Boston. They popped up as a crunchy, savory garnish in any number of dishes on the ever-changing à la carte and tasting menus—sprinkled over a soup with lobster and uni one day, scattered over braised suckling pig glazed with a fish sauce caramel the next.
Instructions to make Crispy Fried Shallot:
- Peel the skin. Thinly slice shallot and put it in a bowl
- Shift all purpose flour, salt and baking powder. Mix it well
- Preheat 1 cup of oil on the pan with medium heat. Fry the shallot for about 5-7 minutes or until it becomes little bit brown. Take it out while it's a bit brown, because the cooking process of shallot is still continuing when you take it out. Don't let it overcooked.
- Drain the excess oil with paper towel before you put it in a jar
- Crispy Fried Shallot is ready to serve with your favorite dishes ✨
Thai-style fried shallots were a prized commodity in one of the restaurant kitchens where I worked in Boston. They popped up as a crunchy, savory garnish in any number of dishes on the ever-changing à la carte and tasting menus—sprinkled over a soup with lobster and uni one day, scattered over braised suckling pig glazed with a fish sauce caramel the next. Spread shallots evenly on a microwave-safe plate lined with several layers of paper towels. Remove from microwave and dab the soften shallots with paper towels to remove. Crispy fried shallots will give them crunch, onion flavor, and interest!
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