VIETNAMESE FRIED SHALLOTS RECIPES

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CRISPY FRIED SHALLOTS RECIPE | EPICURIOUS



Crispy Fried Shallots Recipe | Epicurious image

Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they are indispensible. You may want to make double batches, as people have a hard time resisting the urge to snack on them.

Provided by Charles Phan

Yield Makes 1 cup fried shallots

Number Of Ingredients 2

2 cups thinly sliced shallots (about 4 large shallots)
2 cups canola oil

Steps:

  • 1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
  • 2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
  • 3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.

VIETNAMESE CHICKEN SALAD WITH CRISPY FRIED SHALLOTS - LANE ...



Vietnamese Chicken Salad with Crispy Fried Shallots - Lane ... image

Provided by Michelle McKenzie adapted by Gracie Schatz

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 16

2 serrano chilies, finely chopped
4 cloves garlic, minced 
1/4 cup lime juice 
1/4 cup rice vinegar 
1/4 cup sugar 
1/4 cup olive oil 
2 tsp salt 
2 cups cooked chicken, shredded or cut into bite sized pieces 
3 cups cabbage, thinly sliced 
2 large carrots, julienned
3 stalks celery, cut into thin slices on a bias
1 cup freshly chopped cilantro 
1 cup freshly chopped mint 
1 cup shallots, thinly sliced 
1 cup vegetable oil, coconut or sunflower works best 
1/2 cup finely chopped roasted peanuts 

Steps:

  • Combine all of the dressing ingredients except for the oil in a small bowl and mix well to dissolve the sugar. 
  • Add in the oil and mix well. 
  • line a sheet tray with a double layer of paper towels. Set a saucepan with oil over high heat. Heat the oil until it is 350F or test by dropping a couple of shallots in. If they bubble and jump right away, you are ready to fry. Add the shallots to the oil and stir with a slotted spoon. They should simmer. 
  • Cook until they are light golden brown (about 15 minutes). Keep a pretty close watch on them because they can go from crispy to burnt in a matter of seconds. As soon as they turn golden brown, you want to use a slotted spoon to remove them from the oil and drain them on your paper towel lined sheet tray.
  • Combine all of the salad ingredients with the dressing mix well in a large bowl. Taste to adjust seasoning. 
  • Top with chopped peanuts and crispy fried shallots and enjoy! 
  • I like to top the individual portions with the crispy shallots and peanuts and keep the leftover shallots in a bowl uncovered so they stay crisp and can be optimally utilized for leftovers. 

Nutrition Facts : ServingSize 6

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