{"id":8033,"date":"2017-02-15T02:43:08","date_gmt":"2017-02-14T18:43:08","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=8033"},"modified":"2019-08-30T15:08:13","modified_gmt":"2019-08-30T07:08:13","slug":"crispy-shallots-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/crispy-shallots-recipe\/","title":{"rendered":"How to Fry Crispy Golden Shallots without Burning them"},"content":{"rendered":"

Crispy Shallots: Crispy shallots are a great garnishing and topping for\u00a0many Chinese dishes, but the trick is in controlling the fire so that the shallots don’t end up burnt and\u00a0bitter!<\/strong><\/p>\n

\"SaltedCrispy shallots are a great garnishing and topping for\u00a0many Chinese dishes, such as Century Egg Congee<\/a>, Cabbage Mushroom Rice<\/a> and Cuttlefish Tang Hoon, just to name a few. It’s actually very easy to make but the trick is in controlling the fire so that the shallots don’t end up chao ta (burnt), otherwise they will be very bitter and inedible! You want the shallots to just turn\u00a0golden, not even golden brown as they\u00a0would be slightly bitter already.<\/p>\n

So what’s the trick? You need to switch OFF the fire, the moment the shallots start to turn light brown, and continue to stir them constantly. The heated oil will continue to cook the shallots until they turn just golden in colour. It will take a bit of practice to control the heat precisely, but trust me it will be worth it in the end!<\/p>\n

The method for frying crispy shallots is very similar to frying crispy garlic, which makes a great topping for Wanton Noodles<\/a>, or even a simple dish of Cold Silken Tofu<\/a>!<\/p>\n

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Crispy Shallots<\/h2>\n\t