Fried red Asian shallots

Fried red Asian shallots

By
From
Street Food Asia
Makes
200g
Photographer
Alan Benson

These are a common ingredient across Asia, where they are sprinkled over salads and rice porridge, used in stuffings and as a garnish for all manner of soup, noodle and rice dishes. Cook these in small batches for the best results and don't throw out the oil. It has a rich flavour and can be used in your cooking.

Ingredients

Quantity Ingredient
200g red asian shallots, finely sliced
1 litre vegetable oil

Method

  1. Wash the sliced shallots under cold water, then dry them with a cloth and set them aside on paper towels until completely dry. Heat the vegetable oil in a wok to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Fry the shallots in small batches until they turn golden brown, then remove with a slotted spoon to a paper towel. They are best eaten freshly fried, but will keep for up to 2 days in an airtight container.
Tags:
South-East Asian
Asian
Street Food
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