crispy shallots

Simple to make, delicious to eat and adds great texture to many asian dishes

Homemade Crispy Shallots

shallots (thinly sliced)

300 ml vegetable oil

salt

Slice shallots thinly and evenly - using a mandoline gives you the best results

Place oil and shallots into a medium saucepan and turn onto a high heat until they start to bubble - approx 5/6 minutes

Turn the heat to low and cook until shallots start to turn a light golden brown - approx 8/10 minutes. Pay close attention to the shallots at this point as they are quick to burn.

Remove shallots from oil and let drain on paper towel, sprinkle with a pinch of salt and enjoy!

Learn how to make Pig and Khao chef Leah Cohen's green papaya salad with grilled chicken and crunchy taro chips.

Recipe: Thai Green Papaya Salad With Chicken, Leah Cohen, NYC

cilantro stems

garlic

coconut milk

fish sauce

sugar

salt white pepper,

chicken thighs

canola oil

scallions, thinly sliced

lime juice

garlic clove,

scallion oil

Thai chile peppers, thinly sliced

canola oil, for frying

taro

(about ½) medium green papaya, julienned

(about 2 small) carrots, julienned

mint leaves, torn

cilantro leaves

⅓ cup chopped, roasted, unsalted peanuts

optional: ½ cup Vietnamese mint (optional)

Make the grilled chicken: In a blender, combine all the ingredients, except for the chicken, and purée until smooth. Season the mixture with salt and white pepper.

Place the chicken and marinade in a bowl, then cover it and chill for at least 2 hours or preferably, overnight.

Make the scallion oil: Prepare an ice bath. Heat the oil in a medium saucepan over medium-high heat. Add the scallions and salt and remove the pan from the heat. Once the oil stops bubbling, pour it into a bowl set over the ice bath and cool. Once it is cool, strain the oil through a fine-mesh strainer and set it aside.

Make the dressing: In a mixing bowl, whisk together the sugar, fish sauce and lime juice until the sugar dissolves. Add the remaining ingredients to the bowl and whisk them well.

Make the papaya salad: Remove the chicken from the marinade, allowing the excess marinade to drip off. Set the chicken on a plate, and let it rest for 30 minutes at room temperature.

While the chicken is resting, in a small saucepan, combine 1 cup canola oil with the taro. Place the saucepan over medium-high heat. Fry the taro until it's crisp and deep, golden brown, for about 2 to 3 minutes. Using a slotted spoon, remove the taro and place it on a paper towel-lined plate; season it with salt and set aside.

Place a grill pan over medium-high heat and add the oil. Working in 2 batches, grill the chicken until it is lightly charred on the bottom, for about 4 to 5 minutes. Flip it and cook it until the other side is charred and the chicken is cooked through, for another 4 to 5 minutes. Remove the chicken from the heat and let it rest for 10 minutes before slicing it thinly.

Assemble the papaya salad: In a large mixing bowl, combine the papaya, carrots, herbs, peanuts and grilled chicken slices. Add ½ cup of the vinaigrette to the bowl, and toss it to coat the salad. Do not overdress the salad. Once the salad is evenly coated, add ½ the taro and toss it. Garnish the salad with the remaining taro and crispy shallots.

Nigiri sushi with teriyaki glazed tofu, wrapped in nori and topped with crispy shallots! It&#039;s chewy, crispy, and packed with umami!

Teriyaki Tofu Nigiri with Crispy Shallots

tofu

oil (for frying)

shallots (minced)

soy sauce

maple syrup

water

tbsp rice vinegar

tsp minced ginger

cornstarch (diluted in 1 tbsp water)

dry sushi rice

tsp sugar

nori

Rinse the rice 2-3 minutes under cold water. Drain and add to a saucepan with the water. Heat over medium heat and bring to a simmer. Cover and cook for about 15 minutes, or until all of the liquid has been absorbed and rice is tender. Remove from heat and let it sit for 10 minutes.

In a small bowl, mix the rice vinegar with the sugar and salt. After 10 minutes, transfer the rice to a large mixing bowl, add the sweet rice vinegar to the rice and mix gently (you don&#039;t want to mash the rice). Cover with a damp towel and let the rice cool for about 1 hour, or until it is not warm anymore.

Rice

Heat the oil in a deep skillet, or large saucepan. Once hot, add the tofu rectangles (make sure they don&#039;t touch each other) and fry for 5-7 minutes, or until the tofu gets a light golden brown color. Remove from the oil and transfer to a plate lined with parchment paper.

To the same skillet, add the minced shallots and fry for 3-5 minutes, or until shallots are golden brown. Use a slotted spoon to remove from the oil and transfer to a plate lined with parchment paper to remove excess oil. Set aside.

To a non-stick skillet, add the soy sauce, maple syrup, water, rice vinegar, minced ginger, and garlic. Add the fried tofu as well and let simmer over medium heat for about 5 minutes.

Dilute the cornstarch and add it to the skillet. Stir until the sauce has thickened and coats the tofu slices. Remove from heat and let cool a few minutes.

To assemble: place a strip of nori on a cutting board. Place a slice of teriyaki tofu in the middle (see photo). Using slightly wet hands, take about 1 tbsp of the cooked sushi rice and shape it into a rectangle of 2x1-inch (the same size as your slice of tofu). Place it on top of the tofu. Slightly wet the nori sheet and wrap it tightly around the tofu and rice. Flip and place on a serving plate. Repeat with the remaining tofu and rice. For extra flavor, feel free to brush the tofu with more teriyaki sauce.

Top each nigiri with some fried shallots and serve! You can serve at room temperature, or cover with plastic film and refrigerate for about 2 hours before serving. Sushi is best served the same day but will keep for another day in the refrigerator.

Teriyaki Tofu

I use this often for my catering, great recipe! Always a success! :)

This recipe wasn’t very good. Making them broke my spirit and they turned out to be a solid 4/10. Oof.

Peanut Chili Crunch- a flavorful Southeast Asian topping that adds texture, flavor and heat to dishes you already make! (Aka Seroendeng)

Peanut Chili Crunch (aka Seroendeng)

chili

peanuts

crispy shallots (available at Asian markets,

Optional additions: toasted coconut, coconut

Remove chili stems and crumble chilies and dry fry over medium heat until toasted, about 3-4 minutes.

Place in a food processor (or chop) and pulse. Add roasted peanuts and pulse a few times. ( or chop)

Place in a bowl with the crispy shallots and salt.  Feel free to embellish to your taste.

yum yum yum yum!  I'll be eating it on almost anything!   Really easy to make.  If I made too much, do you know how long it would keep??

Get serious.  Three months? Set it on the counter? No way it will last that long. I made a batch yesterday and left it on the counter and I'm in danger of not having enough to serve with your Thai Chicken &amp; Rice bake tonight! It really IS that good!!!!

Delicious, but ours ended up too spicy for me! My husband loves it, sprinkles it on anything, though. I separated a portion out and added more peanuts and shallots and it was still delicious!

Just finished making the "Peanut Chilli Crunch"  to accompany the "Peanut Chicken".  It is absolutely delicious!  I will use it with other dishes that I believe will be good flavour pairings.  I could it on its own, it's so good.

This has become a staple with our family! I like to add Szechuan chilis to the pan as well when dry roasting the Thai red chili. I have to make it large batches so that I can supply it to friends and family!  I have become their "Malaysian Crack Supplier"

my sweet lord - this is amaaaaaaazing!  I found it needed a tad more salt, but I'm a salt-devil. 
Thanks Sylvia &lt;3

Just love this. I've been using up my bag of red arbol chilis for the recipe, and it's delish; I bet it's real spicy with Thai chilis! Highly recommend leaving a jar out on the counter- you don't want to forget these toppers.

Crispy shallots make for an addictive garnish to almost any recipe with it&#039;s lightweight crunchy texture and savory yet sweet flavor.

Crispy Shallots

shallots (thinly

olive oil

Slice

Slice the shallots into thin rings using a knife or mandoline.

Saute

Heat the olive oil in a pan over medium heat. Saute the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3 to 4 minutes. Or until they&#39;re golden.

Remove

Remove them from the pan to a paper towel lined plate or use right away for garnishing.

So delicious and brilliantly easy to do! I had a shallot I needed to use up, and this was the perfect use for it.

As an Indonesian we use crispy shallots sand garlic a lot in our dishes. It is so simple yet versatile. So glad to see you include this on your recipe blog. It’s the next best thing to crispy bacon 😂👍🏻

I decided to use my last shallot for this recipe and I am glad I tried it with our steak.  It was really good and it is good to know that I can do this to top other vegetable dishes as well.   I love learning how to do new things. 
 Thanks.

I cooked tons of Middle Eastern and Asian food recipes, and we use a lot fried shallot. This is perfect for garnishing my rice and meat dish. Thank you

I love how these are made by pan frying instead of deep frying! I think these would go great on top of a green bean casserole I have planned. Saving this recipe to make alongside that!

I love crispy onions, but never tried shallots! On my list, can't wait to try it, it really looks so good!

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Homemade Crispy Shallots

Recipe: Thai Green Papaya Salad Wit...

Teriyaki Tofu Nigiri with Crispy Sh...

Peanut Chili Crunch (aka Seroendeng...

Crispy Shallots

Top 5 crispy shallots recipes from across the web

The most viewed crispy shallots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Crispy Shallots

Recipe: Thai Green Papaya Salad Wit...

Teriyaki Tofu Nigiri with Crispy Sh...

Peanut Chili Crunch (aka Seroendeng...

Crispy Shallots

The most viewed crispy shallots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine