These caramelized shallots have the crunch factor, and their flavor is addictive. Fried shallots are essential textural components to Southeast Asian cooking. They’re sold everywhere in the region. They’re harder, but possible, to find in stores here, but making them is easy. The key is to cut the shallots very, very evenly. This ensures that some don’t burn before others become crispy. Once you’re done cooking the shallots, save their flavorful cooking oil for use in other dishes. Fried shallots freeze well. Bring them to room temperature before using them.
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