Crisp-fried Shallots - Hanh Kho Phi
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Vietnam
Known as a Vietnamese recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 1/2 c Thinly sliced shallots
- 1/2 c Vegetable oil
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
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- This is an important ingredient in his many dishes throughout this book. Use as specified in recipes.
- Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Add the shallots and fry over moderate heat until crispy and golden brown, about 5 minutes. Do not overcook. Immediately remove the shallots with a slotted spoon and drain on paper towels. Reserve the oil for another use.
- Cooked this way, shallots can be stored in a tightly covered jar on the kitchen shelf for up to 1 month.
- Yield: about 1/3 cup.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon