This recipe appears in:Curry Noodles With Chicken (Kuai-Tiao Kaeng Sai Kai) From 'Simple Thai Food' Son-in-Law Eggs (Khai Luk Khoei) From 'Simple Thai Food'
Reprinted with permission from Simple Thai Food: Classic Recipes from the Thai Home Kitchen by Leela Punyaratabandhu. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 4 shallots, about 1 ounce each, thinly sliced lengthwise
- 3/4 cup vegetable oil
Set a small fine-mesh strainer on top of a heatproof bowl and place both close to the stove. In a cold 6- or 8-inch skillet, combine the shallots and the oil and heat over medium heat. Stir the shallots around with a spatula to separate them. Cook, stirring occasionally, until the oil becomes hot and starts sizzling, about 5 minutes. Turn down the heat to medium-low and continue to cook, stirring occasionally as the shallots around the edges of the pan tend to cook faster than those in the middle. After 5 minutes, the shallots should be the color of honey (if not, turn the heat down to low and continue to cook for 1 to 2 minutes longer). Immediately remove the skillet from the heat and pour the contents through the prepared strainer. Let both the crispy shallots and the oil cool completely before storing them in 2 separate airtight containers at room temperature. The crispy shallots keep for 3 weeks and the oil keeps for 2 months.