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Easy
15 min
Published 2015
Although this might sometimes seem like a bridge too far, it’s what really makes South-East Asian food special. The nutty salty taste and crunch add bags of flavour to any salad, curry or noodles.
Pour the vegetable oil into a wok or saucepan so that it is about 10 cm (
Combine the shallots and flour in a bowl, then transfer to a sieve and shake off the excess flour. The oil is ready when you put in a shallot and it sizzles. You don’t want the oi