Thai-Style Fried Shallots Recipe Making Thai-style fried shallots at home is easy, provided you set yourself up for success and pay attention while cooking them.

serious eats ^

[mylife]

WHY IT WORKS Slicing shallots to the proper thickness with a mandoline ensures that they cook at an even rate and are able to crisp properly without becoming greasy. Removing the shallots from the heat and straining them when they're lightly golden keeps them from turning too dark and bitter due to carryover cooking. Gently blotting the shallots on multiple layers of paper towels keeps them from turning soggy and oily. Along with crispy fried shallots, this recipe produces an aromatic fried-shallot oil that can be used to make things like vinaigrettes, mayonnaise, or subsequent batches of fried shallots. If you like crunchy, savory garnishes, you need to add Thai-style fried shallots to your repertoire. This is really a twofer recipe: Along with crispy shallots that can be sprinkled over almost anything, you get a side of aromatic fried-shallot oil that you can use for making more recipes, like salad dressings and mayonnaise.

[mylife]

Yom

[Magnum44]

[BBQToadRibs2]

I mis-read the title and thought it said “fried scallops”. And thought, “who the heck slices scallops on a mandolin???”

[mylife]

may I suggest frying them in bacon grease?

[Red Badger]

[mylife]

never used a mandolin, but I do have a tiple..

[mylife]

:)

[moovova]

A shallot-slicing shallot...

[mylife]

A bit small but kershaw makes good knives.

difficult to sharpen but holds an edge forever, 440 steel

[moovova]

The Shallot is a good-sized knife (3.5" blade). Mine's bigger than I like to carry in my pocket...so my EDC is the Leek. The Shallot is no longer made. Used ones go for more than the original MSRP...with new ones fetching several hundred dollars.

[mylife]

good knife.

[mylife]

my daily carry

[moovova]

Very nice! They do come in handy.