Crispy shallots

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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To make crispy shallots, simply peel red Thai shallots, or small regular shallots and rinse in a colander under gently running cold water for 10 minutes. Pat dry between kitchen paper then deep-fry in small batches in clean oil at 160°C. Drain on kitchen paper and store in an airtight container.

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