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.
- Yield:makes 1 cup fried shallots
- Active time: 15 minutes
- Total time:30 minutes
- 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.