Crispy fried shallots are an important ingredient in making Hat Yai Fried Chicken, but we often use them as a garnish on other dishes as well. Getting them perfectly crispy and golden brown without burning is a big challenge. The oil has to be at exactly the right temperature so they don't burn up before they finish cooking. Since we'll be needing some in an upcoming recipe for a Northern Thai Pork Curry, this is a good time to show you my method. I keep them frozen so there's no problem making these up in advance. Whether you use them for one of the recipes here, or some other type of food altogether, knowing how to fry shallots will always come in handy.
Impress your friends with a great new Thai recipe every week, directly from my Chiang Mai restaurant kitchen to yours. Subscribe to my Recipe Mailer today: [ Ссылка ]
Ingredient List for my Crispy Fried Shallots:
10 small Asian Shallots
1 liter Vegetable Oil
Directions:
1: Peel and cut the shallots into thin even slices.
2: Heat the oil to exactly 120°C / 250°F.
3: Fry the shallots slowly for about 5 minutes, or until golden brown.
4: Drain on a paper towel until free of oil and dry.
For detailed directions and photos, please visit our website page: [ Ссылка ]
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at [ Ссылка ] to download our free Thai cook book.
