Description
These homemade crispy fried shallots provide a delicate sweetness and incredible texture, perfect for transforming weeknight meals into gourmet experiences. This easy recipe features a flavorful Chili-Lime Leaf Dust for an aromatic, savory, and subtly spicy finish.
Ingredients
- 1.1 lb shallots, peeled
- 4 cups neutral vegetable oil, for frying
- 1 teaspoon fine sea salt, plus more to taste
- 10–12 leaves dried kaffir lime leaves
- 8–10 chilies dried red bird’s eye chilies
- 1 teaspoon granulated sugar
- 0.5 teaspoon vegetable-sourced mushroom powder
- 1 tablespoon fresh micro cilantro, or finely minced chives, for garnish
- 1 teaspoon toasted black sesame seeds, for garnish
Instructions
- Prep Your Shallots: Peel and thinly slice the shallots (approximately 1-2 mm thickness) using a mandoline or a very sharp knife. Gently separate the rings and pat them thoroughly dry with paper towels to remove excess moisture.
- Heat the Oil: In a deep, heavy-bottomed pot or Dutch oven, heat 4 cups of neutral vegetable oil over medium-high heat until it reaches 160°C (320°F). Use a deep-fry thermometer to monitor the temperature precisely.
- Fry to Perfection: Fry the shallots in small batches to avoid overcrowding the pot. Stir occasionally to prevent sticking and ensure even browning. Fry for 5-8 minutes per batch, until they turn a beautiful golden brown and feel crispy.
- Drain and Season: Using a slotted spoon, transfer the fried shallots to a large plate lined with several layers of paper towels to drain excess oil. Immediately sprinkle lightly with a pinch of fine sea salt while they are still hot.
- Prepare Chili-Lime Leaf Dust: While the shallots drain, lightly toast the dried kaffir lime leaves and dried red bird’s eye chilies in a dry pan over medium-low heat for 1-2 minutes until they become fragrant. Allow them to cool completely.
- Grind the Dust: Transfer the toasted kaffir lime leaves, chilies, granulated sugar, and vegetable-sourced mushroom powder to a spice grinder or a mortar and pestle. Grind until you achieve a fine, uniform powder.
- Season Fried Shallots: Once the fried shallots are slightly cooled but still warm, transfer them to a large bowl. Sprinkle the Chili-Lime Leaf Dust evenly over the shallots and toss gently to coat. Taste and add additional fine sea salt if desired.
- Garnish and Serve: To plate, arrange the seasoned fried shallots in a shallow bowl. Scatter the fresh micro cilantro (or chives) and toasted black sesame seeds generously over the top.
Notes
For extra crispy fried shallots, soak sliced shallots in cold water for 15 minutes, then pat completely dry before frying. For a slightly sweeter version, add a tiny pinch of sugar to the oil before frying or a bit more to the Chili-Lime Leaf Dust. Do not overcrowd the pan, or the shallots will steam instead of fry. Watch them closely, as they go from golden to burnt very quickly. Choose firm, blemish-free shallots for the best results; they should feel heavy for their size. If kaffir lime leaves are unavailable, the dust will be less fragrant. Adjust chili quantity to your preferred spice level.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Deep Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1/4 cup (approx. 15 g)
- Calories: 120 calories
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: crispy fried shallots, shallots, easy recipe, weeknight meal, crunchy topping, chili-lime dust, homemade, gourmet, condiment, Southeast Asian