""When we cook them this way, the water comes out of them very quickly," he explains. The first fry softens the shallots, but resubmerging them for 10 to 15 seconds helps achieve a deliciously crisp browning. Aim for a temperature of 225 degrees Fahrenheit for the first fry, and 375 degrees Fahrenheit the second time. "You can't brown in the presence of moisture," he says. Simple yet effective, it's one of the absolute best tips Andrew Zimmern has for home chefs."
"Shallots have a widespread presence across Asian cuisine, so those dishes are a great place to start. Try the crispy bites served atop Vietnamese phở trộn, Indonesian nasi goreng, and classic noodle dishes like pad Thai. The satisfying "crunch" pairs beautifully with soft noodles or succulent salads. If you're learning how to make Thai green papaya salad, get ready to twice-fry some shallots for a nice, contrasting topping."
Double-frying shallots removes moisture and produces an ultra-crisp browning. Fry first at about 225°F to soften and expel water, then submerge again for 10–15 seconds at about 375°F to achieve crispness. Uniform slices of roughly two millimeters ensure consistent texture; a mandoline slicer provides even thickness. Maintain frying safety by keeping a lid nearby to smother flames and avoid filling pans more than two-thirds full. Crispy shallots complement soft noodles, salads, and many Asian dishes, such as Vietnamese phở trộn, Indonesian nasi goreng, pad Thai, and Thai green papaya salad.
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