Bawang Goreng (Fried Shallots)
These crispy shallots make a great topping for salads, and soups and are used throughout Indonesia! Use the leftover frying oil for vinaigrettes and for sauteing anything savory. Adapted from Saveur magazine.
- 2 cups
- 6 shallots
- peanut oil, for frying
Peel and slice the shallots as thinly as possible, using a mandoline or a very sharp knife.
Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible(so they won't clump when fried).
Pour peanut oil into a small heavy saucepan to a depth of 1". Heat over medium hight heat until a deep fry thermometer registers 325*F.
orking in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1 1/2 minutes. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate(they'll darken slightly as they sit). Let cool.
To store, refrigerate in an airtight container for up to 1 week.
Makes about 2 cups.