Thai-Style Fried Shallots
Crisp, salty fried shallots add a savory crunch to noodles, rice, soups and curries, with fragrant shallot oil left over for cooking.
Prep 15 min · Cook 10 min · Total 55 min · Makes about 2 cups
Ingredients
- 1 pound shallots, peeled
- 2 cups vegetable oil
- Kosher salt
Directions
- Slice the shallots on a mandoline into rounds that are 1/16-inch thick. Cover a rimmed baking sheet with 4 layers of paper towels, then place a fine-mesh strainer over a large heatproof bowl or a medium saucepan.
- Add the shallots and oil to a medium saucepan or wok. Set it over high heat and cook, stirring often, until bubbling starts around the shallots, 2 to 3 minutes. Once they are frying, stir nonstop so they cook evenly, and continue until they are light golden brown, 8 to 10 minutes longer. Move quickly and pour everything through the strainer into the bowl. The shallots will keep cooking for a little bit after they leave the oil, so do not wait for a deep brown color.
- Right away, move the shallots onto the prepared baking sheet, spread them in a single even layer, and sprinkle with salt. Leave them to drain, then gently pick up the top paper towel layer and roll the shallots onto the layer underneath, using the first layer to blot them lightly. Continue the same way until the shallots are resting on the final paper towel layer and most of the oil has been removed. Cool the shallots and the oil to room temperature, then keep them in separate airtight containers.