Crisp-fried garlic or red Asian shallots

Crisp-fried garlic or red Asian shallots

By
From
New Thai Food
Makes
1 cup
Photographer
Jeremy Simons

Crisp-fried garlic or red Asian shallots last for about 5 days in an airtight container. I recommend doing them in 200 g batches. Garlic can be bought ready-peeled from Asian food stores.

Ingredients

Quantity Ingredient
500ml canola oil
200g garlic cloves, peeled
or 200g red asian shallots, peeled

Method

  1. Slice the garlic or shallots lengthways. Take care to ensure that all slices are of the same thickness so they cook evenly.
  2. Heat the canola oil in a wok over a medium heat to 160°C. Test with a piece of garlic or Asian shallot – it should sizzle gently. If it sizzles too furiously and burns almost instantly, the oil is too hot.
  3. Add the garlic or shallots and move them around in the oil to ensure even cooking. When they reach the colour of lightly stained pine, remove with a Chinese spider (skimmer/spatula) and put in a fine-mesh metal sieve to drain off as much oil as possible.
  4. Toss the garlic or shallots around to remove excess oil and to aerate the pieces. Drain on paper towel, then store in an airtight container for up to 5 days.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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