In Thailand, a common garnish used in many Thai dishes is crispy fried shallot. This crunchy and savory topping has a sweet and crunchy flavor that adds excitement and taste to dishes like Southern Thai Fried Chicken, spicy soup, and spicy salad.
It's not just Thai food that utilizes crispy fried shallots, as Vietnamese cuisine and other Southeast Asian foods also feature this ingredient. Additionally, some fusion dishes also make use of this delicious topping.
Making crispy fried shallot at home may seem difficult, but with a little know-how, it's actually quite simple. Slicing the shallots properly is key to achieving the desired crunchy texture. If sliced too thin, the shallots will become brown and soggy quickly.
The cooking process requires slow and regular stirring and close monitoring until the shallots are golden brown. Don't rush the process, as it takes time for the raw shallots to turn golden, but once they do, they can easily burn if not watched carefully.
If making crispy fried shallot at home is not feasible, it can be purchased at an Asian grocery store. However, store-bought options may not have the same quality and freshness as homemade. I've personally found that store-bought options can be stale and have a less desirable smell and taste.
Making it at home, on the other hand, ensures high quality, aromatic crispy fried shallot. The oil used in the cooking process can also be saved and used for other dishes. Additionally, homemade crispy fried shallot can be stored in an airtight container for up to a month at room temperature.
To make this recipe, you are going to need:
- 400 g shallots
- 1 teaspoon salt
- 3 teaspoon all purpose flour
- oil
Here is a step-by-step guide on how to make How to Make Crispy Fried Shallot
1 Gather all the ingredients and peel the shallot. Slice the shallot evenly into rings about 2 mm thick, being careful not to make them too thin. Sprinkle salt over the sliced shallot and let it sit at room temperature for about 15 minutes to draw out the moisture. After 15 minutes, use a kitchen towel to thoroughly dry the shallot.
2 Pour the flour over the sliced shallot and mix well.
3 Pour oil into a saucepan or wok, just enough to barely cover the shallots. Heat the oil on medium-high heat. To test the heat, drop one piece of sliced shallot into the oil. If it starts to bubble, the oil is hot enough to add the rest of the sliced shallots.
4 Turn the heat down to medium-low and then add the rest of the sliced shallots.
5 Stir the shallots frequently until they start to bubble, about 3-4 minutes, and keep stirring constantly.
6 Keep stirring the fried shallots constantly and slowly.
7 As you continue to stir slowly, the shallots should deepen in color until they turn golden brown.
8 Immediately remove the shallots from the oil and drain them thoroughly. The shallots will continue cooking from residual heat, so be careful not to let them stay in the oil for too long after they turn golden brown.
9 Let the shallots cool and sit on a kitchen towel at room temperature for about 20 minutes, spreading them out into an even layer.
10 Allow the shallots to cool completely before storing them in an airtight container. Keep the container in a dry place at room temperature and use them whenever you want to add textures to dishes like the Southern Thai Fried Chicken. Let’s get creative!
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How to Make Crispy Fried Shallot
Learn how to make the perfect crispy fried shallot for your Thai and Southeast Asian dishes with this easy-to-follow recipe. Discover the secret to the crunchy, and savory flavor that makes this garnish so irresistible and add interesting textures to your Asian dishes with this homemade recipe.
Ingredients
- 400 g shallots
- 1 teaspoon salt
- 3 teaspoon all purpose flour
- oil
Directions
- Gather all the ingredients and peel the shallot. Slice the shallot evenly into rings about 2 mm thick, being careful not to make them too thin. Sprinkle salt over the sliced shallot and let it sit at room temperature for about 15 minutes to draw out the moisture. After 15 minutes, use a kitchen towel to thoroughly dry the shallot.
- Pour the flour over the sliced shallot and mix well.
- Pour oil into a saucepan or wok, just enough to barely cover the shallots. Heat the oil on medium-high heat. To test the heat, drop one piece of sliced shallot into the oil. If it starts to bubble, the oil is hot enough to add the rest of the sliced shallots.
- Turn the heat down to medium-low and then add the rest of the sliced shallots.
- Stir the shallots frequently until they start to bubble, about 3-4 minutes, and keep stirring constantly.
- Keep stirring the fried shallots constantly and slowly.
- As you continue to stir slowly, the shallots should deepen in color until they turn golden brown.
- Immediately remove the shallots from the oil and drain them thoroughly. The shallots will continue cooking from residual heat, so be careful not to let them stay in the oil for too long after they turn golden brown.
- Let the shallots cool and sit on a kitchen towel at room temperature for about 20 minutes, spreading them out into an even layer.
- Allow the shallots to cool completely before storing them in an airtight container. Keep the container in a dry place at room temperature and use them whenever you want to add textures to dishes like the Southern Thai Fried Chicken. Let’s get creative!
