Crispy shallots or onions, are maybe not the healthiest garnish but they are just delicious.
They're great on top of Thai dishes, such as Nasi Goreng, or Indian dishes such as biryanis.
Incredibly easy to make, you simply need a little bit of patience, as they take quite a few minutes to turn golden. But be careful, because when they do, they can burn easily, so you need to be ready to take them out with a slotted spoon.
Shallots or white onions
Sunflower or vegetable oil
- Thinly slice the shallots or white onions.
- In a deep pan, pour in enough oil, so that is about 100cm deep.
- Heat the oil over a medium heat and when it starts to bubble, carefully add the sliced shallots or onions.
- Stir continuously until they turn golden brown, then immediately scoop them out, using a slotted spoon onto a plate covered in kitchen roll.
As noted above, this can take some time, but they will turn golden eventually!
