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17 September, 2023

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Fried Shallots: The Secret Ingredient to Enhance Any Vietnamese Dish

Fried shallots are an indispensable ingredient in Vietnamese cuisine. Without a few spoons of these crispy, fragrant, and oily shallots, dishes like bun soup and sticky rice lack an essential flavor. It’s intriguing how a few slices of golden-brown, crispy, and aromatic shallots hold such an important place in Vietnamese cuisine.

(Photo: Internet)

When it comes to fried shallots, everyone agrees that if they’re not crispy, they lose their appeal. There’s something so satisfying about biting into a golden-brown shallot slice and hearing that “crunch,” with the crispy bits scattering all over your mouth. While we’ve all attempted to fry shallots at home, it rarely turns out as crispy as the ones from restaurants.

Frying shallots is not as difficult as you think; the key is knowing the right technique. We will share that secret with you, guaranteeing success from your very first attempt.

Here are the ingredients you’ll need:

– Shallots

– Cooking oil

– Flour or cornstarch (a crucial ingredient for extra crispiness)

Instructions:

– Peel and thoroughly wash the shallots. Grate or slice them into thin pieces. To avoid tears, you can chill the shallots in the refrigerator for 30 minutes before grating them.

– Sun-dry the grated shallots until they’re slightly wilted. Be careful not to over-dry them. If it’s a rainy day without sun, you can leave them in a dry place or overnight to let them wilt slightly.

(Photo: Internet)

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– Mix the wilted shallots with flour, ensuring an even coating. Discard any excess flour that doesn’t stick to the shallots.

(Photo: Internet)

– Heat oil in a pan. Make sure the oil is just enough to submerge the shallots. When the oil is hot, carefully add the shallots.

– Stir continuously until the shallots turn a light golden color. Then, remove them from the oil and drain on paper towels.

And there you have it—a plate of deliciously crispy fried shallots! It’s not as hard as you thought, is it? Give it a try today.

Frequently asked questions

Fried shallots add a unique crispy, fragrant, and oily texture and flavor to Vietnamese dishes. Their golden-brown, crispy, and aromatic nature enhances the taste of dishes like bun soup and sticky rice.

The key to crispy fried shallots lies in using the right technique. First, thinly grate or slice the shallots after peeling and washing them. Then, sun-dry the shallots slightly. Coating them with flour or cornstarch is crucial for extra crispness. Finally, heat oil in a pan, ensuring it’s enough to submerge the shallots, and fry them until they turn a light golden color. Drain on paper towels, and you’re done!

To avoid tears, chill the shallots in the refrigerator for 30 minutes before grating them. This helps reduce the release of the tear-inducing sulfur compounds.

The ingredients you’ll need are shallots, cooking oil, and flour or cornstarch for that extra crispiness.

Frying shallots is not as challenging as it may seem. By following the correct technique and instructions provided, you can achieve crispy and delicious results on your first try.