This recipe appears in:Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots Charles Phan's Hoi An Wontons with Spicy Tomato Sauce
Reprinted with permission from Vietnamese Home Cooking by Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 2 cups thinly sliced shallots (about 4 large shallots)
- 2 cups canola oil
In a small saucepan, heat the oil over medium-high until it registers 275 degrees on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
Increase the heat to high and place a fine-mesh sieve over a heat-proof bowl. When the oil registers 350 degrees on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
Immediately pour the oil and shallots through the sieve to stop the cooking. then transfer the shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.