The shallots are sliced lengthwise along the growth axis of the plant, into thin slices. It is important to slice them to a uniform thickness so they will fry equally.
It is critical to start frying with cold oil, in order to warm the moisture trapped in the shallots and allow it to evaporate before the sugars caramelize and brown. Thus, low heat and consistent stirring are crucial in achieving light golden and crispy fried shallots without compromising their flavor.
Add your own recipe notes
You must be a member to use this feature
- shallots (หอมแดง) peeled and sliced thinly
- neutral tasting cooking oil (น้ำมันพืช) or
- pork lard (น้ำมันหมู)
- To a cold wok, add the sliced shallots, cover with cold oil, and turn the heat to medium-low.
- Stir the shallots constantly in one direction only until they are very light golden in color. The shallots will develop a deeper color as they cool.
- Strain the oil and immediately spread the shallots on a paper towel, this will allow them to cool down before they absorb any moisture from the air.