More China posts coming up, but first, a few recent recipes…
Fried shallots are something I like to always have on hand. True, I could go to the store and pick up a container of fried red onion, which seems to have a never-ending shelf life, but it’s not hard to fry your own. I think you get something crisper, fresher, and also end up with flavored oil you can drizzle over dishes. It keeps well in the fridge too (I tend to keep mine for months… I have yet to find it’s gone bad, but you should probably use your own good judgment. :)
What do I use fried shallots for? (What do I not use them for…) They lend a nice depth of flavor, as well as a crispy texture (so long as you don’t let them sit too long and get soggy), to soups, congee, stir-fries, salads, noodle soups, meat dishes… I also like to drizzle fried shallot oil over soups or, well, practically anything. Though I tend to use fried shallots more in Asian dishes, you can use them in Western-style casseroles, sauces, salads, or over steak too.
Fried Shallots and Fried Shallot Oil
I make this in large batches and store the fried shallots and the fried shallot oil separately so that the shallots retain their crisp. I’ve found they keep for a month or longer in the fridge.
shallots
oil (I usually use canola or vegetable, though another neutral-flavored oil would work as well)
1. Peel and thinly slice the shallots.
2. Lay the sliced shallots out onto a paper towel to rid them of excess moisture and to prevent clumping. You can also dab them with a paper towel. (I confess, I get lazy and tend to skip this step, but it would help.)
3. Pour oil into a pan to a depth of about 1 inch. I like to use a skillet or wider pan so that the shallots spread out more. Heat oil over medium-high heat.
4. Add the shallots in batches, making sure not to overcrowd the pan. Spread them out in the oil to keep them from clumping. Shallots can turn from golden to brown very quickly, so keep an eye on them to prevent them from burning.
5. Once the shallots turn golden, lift them out of the oil with a slotted spoon and set on a plate lined with paper towel to drain off the excess oil. Repeat in batches until all shallots are fried.
6. Store fried shallots and fried shallot oil in separate containers in the fridge.
