FRIED SHALLOT OIL (NAAM MAN HOM DAENG)
Steps:
- Set a fine-mesh strainer over a heat proof bowl. Set aside. Pour oil into a shallow pan a half-inch high. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, slice the shallots by peeling, slicing in half, then thinly slicing with the grain into a julienne. When the oil is bubbling, turn heat to low and add the shallots and stir. Don't be tempted to rush the process with high heat: cook, stirring and scraping the sides occasionally and adjusting the heat to maintain a gentle sizzle, 5-10 minutes.
- When the oil stops bubbling and the shallots are starting to brown but still look raw, turn off heat. The residual heat will continue cooking the shallots. Continue stirring and flipping the shallots until they are a deep golden brown and crispy, another 1-2 minutes. Pour shallot oil through the strainer, reserving the flavorful oil. Gently shake the strainer to remove as much oil as possible, then transfer the shallots to paper towels to drain and cool in an even layer. As they cool down, they'll crisp up. Note: Fried shallots can be stored a container, uncovered, at room temperature up to 2 days. Alternatively, store with a silica gel packet (available on Amazon) in an airtight container; shallots will stay fresh several weeks. Shallot oil can be stored in an airtight container at room temperature indefinitely. Makes about ¼ cup fried shallots and ½ cup shallot oil.
SHALLOT OIL
This incredibly versatile oil is easy to make and adds a subtle depth and resounding flavor to stir fried, sauteed and pan fried creations--Asian, Hispanic, anywhere that could use a shallot-y punch up--and it blends beautifully with other oils (sesame and olive especially) and butter. I stumbled upon it making Pad Thai from a recipe I found at Epicurious. When I was done making the Pad Thai, I saved all of the leftover oil-- boy am I glad I did because I use it in just about everything these days!
Provided by ProfLibertine
Categories Very Low Carbs
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Heat oil in wok over medium heat until hot, then fry shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes.
- Carefully strain mixture through a fine-mesh sieve into a heatproof bowl.
- Once cool enough to handle, pour shallot oil into an airtight container and spread fried shallots on paper towels. (Shallots will crisp as they cool.).
- Bonus: Save the crispy, fried shallots as a tasty topping to sprinkle over stir fries or other dishes!
Nutrition Facts : Calories 1946.3, Fat 218, SaturatedFat 28.2, Sodium 3.2, Carbohydrate 4.5, Protein 0.7
FRIED SHALLOTS AND SHALLOT OIL
Provided by Julia Moskin
Categories quick, condiments
Time 20m
Yield 1 cup oil and 1 cup shallots
Number Of Ingredients 2
Steps:
- Heat oil in a wide, heavy skillet over medium-high heat, and line a plate with paper towels.
- Test oil by tossing in a slice of shallot. When it sizzles, gently add remaining shallots and lower heat to medium. Shallots should bubble gently, not furiously. Stir often. After 5 minutes, if shallots have started to brown, reduce heat. They should slowly turn from translucent to golden to brown; the process should take about 15 minutes.
- Transfer cooked shallots to lined plate with slotted spoon or tongs, shaking off excess oil. Blot with paper towel and let cool at room temperature for 5 to 10 minutes, until crisp.
- Store shallots in an airtight container and use as a crunchy garnish or in salads. Strain oil to remove debris and store in a cool place in an airtight container; can be used for stir-frying or any another purpose.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 12 milligrams, Sugar 8 grams
FRIED SHALLOT OR GARLIC FLAKES
These are a very crisp and tasty topping or addition to everything from soups and salads to curries and stir-fries. You can find these commercially prepared in Asian markets, but you can't beat the taste of freshly homemade. I love them with seafood (trying serving crab over a bed of garlic flakes!)
Provided by GeeWhiz
Categories Vegetable
Time 13m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- In a frying pan over medium heat, pour in peanut or vegetable oil to a depth of 1/2 inch.
- When the oil is moderately-hot (about 325 degrees), add the shallot or garlic slices.
- Fry slowly, stirring, just until golden brown, 2 to 3 minutes.
- Using a slotted spoon, transfer the slices to paper towels to drain.
- Let cool, then store the flakes in an airtight container at room temperature for up to several weeks.
Nutrition Facts : Calories 57.6, Fat 0.1, Sodium 9.6, Carbohydrate 13.4, Protein 2
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