Don't you just love those crispy fried shallots
that you get to sprinkle all over your Asian
dishes.
It's actually not that hard to make and I'm
going to show you how in this next segment.
I'm going to show you how to get it right
every single time.
So, check it out.
Let me know how you go.
It's definitely well worth your effort because
home-made is so, so, so much better in this
particular case for sure.
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channel, please subscribe and don't forget
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Thank you guys!
Some hints and tips when it comes to cooking
fried onions or shallots: first of all, shallots
have less water content than onions which
means they don't need to fry for as long.
I actually use brown onions because they're
cheaper and easier to handle and I find it
tastes sweeter as well.
Equipment needed -a handle slicer on a thin
setting, cooking oil, a fine sieve, a deep
pan or wok, paper towels and a large bowl.
The onions need to be sliced evenly so they
all cook at the same rate.
You need ideally about three inches of oil.
Test the oil temperature by dropping a slice
of onion in the oil.
If it sizzles and floats, then you know the
oil is hot enough.
Now remember to stir around the edges of the
wok or pot where it gets hottest so that you
don't end up burning the onions at the edges.
Take out the onions a couple of shades before
they're the final shade of brown you want.
They will continue cooking after you take
them out and end up darker at the end.
Cook in small batches or you might end up
with soggy onions.
Remove with a sieve and scatter them on the
paper towels.
Reuse the beautifully fragrant oil in the
stir-fries and other types of cooking.
And once cooled, store the onion crisps in
containers.
By the way, they don't actually need to be
refrigerated.
And 
another fun fact, you can actually keep the
fried onion in the oil and serve it as a non-crispy
topping.
It still tastes really good that way.
Well, there you go.
Not that hard, was it?
A couple of key take-always, don't forget
to continually skim the edges of the wok as
you cook.
Otherwise, it's going to cook unevenly.
And the other thing is don't forget to take
out the onions a couple of shades before the
final colour that you want to achieve.
Otherwise, it's going to continue cooking
and turn out too brown at the end.
So, give it a go.
Let me know how it turns out.
And again, don't forget to Like this video
and I'll be honoured if you will share it
around all your family and friends and subscribe
as well.
Thank you guys.
Catch you next time!
