January 28, 2013
Charles Phan's twice-fried shallots (and resulting shallot oil) make frequent appearances in his cookbook Vietnamese Home Cooking, like in Hoi An Wontons and Green Papaya Salad.
Reprinted with permission from Vietnamese Home Cooking by Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
serves makes 1 cup fried shallots, active time 15 minutes, total time 30 minutes
- 2 cups thinly sliced shallots (about 4 large shallots)
- 2 cups canola oil
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In a small saucepan, heat the oil over medium-high until it registers 275 degrees on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
Increase the heat to high and place a fine-mesh sieve over a heat-proof bowl. When the oil registers 350 degrees on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
Immediately pour the oil and shallots through the sieve to stop the cooking. then transfer the shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.