According to my Curry recipe book, deep fried shallots are an important garnish in Thai cooking. Although they can be bought, it is much better to fry your own. Cut peeled shallots lengthways into very thin, even slices, then deep-fry in hot oil, stirring constantly with tongs. As the shallots begin to colour, they will lose there onion-like aroma and begin to smell enticingly nutty. When they become quite golden, remove from the oil and spread out on kitchen paper to drain. They will crisp as they cool. Deep-fried shallots will keep for 2 days in an airtight container.
They are very nice in a salad too.
I usually have to get my shallots at Sandton City Woolworths! I am going to try these for a salad when I can get them 🙂
*scribbles down recipe*
computer at home works!