Uses for fried shallots?
My Asian grocer carries bags of fried shallots. I love everything in the onion family; chives, leeks, onions, scallions and shallots, and I'm wondering what the fried shallots could/should be used for/in.
Thank you for your suggestions!
sprinkle them liberally on Asian soups/salads just before you dig in. enjoy!
(unlike you i hate the onion family but why is it i like fried shallots? i can barely eat chives and use shallots only in braises or stews.]
they're a great topping for any type of soup or salad - not just Asian. you can sprinkle them on meat or fish...or even on scrambled eggs or a frittata. use them pretty much anywhere you want an extra hit of flavor and that nice crunchy texture.
Great for that crunchy goodness on top of green bean casserole or even as a topping on your favorite burger. Also make a great crust on a piece of baked fish or chicken. My favorite is to toss them with my popcorn with olive oil and black pepper. Yummy!
I had a delicious tuna tartare at a restaurant last week that had some fried shallots mixed in - just a bit, for taste and crunch.
Sprinkle them on a loaded baked potato and try them piled on top of a hot dog after you've added the other condiments. I use the Danish fried onions they sell at Whole Foods and Trader Joe's in the same ways but I'm sure fried shallots will be just as good.
Some Hakka Taiwanese use the fried shallots this way
-cut up slivers of pork belly, must contain a high amount of fat content
-stir fry pork belly with fried shallots (you can use unfried shallots if you want)
-add it dried shrimps and garlic if you want, probably no need to
-drain excess oil/grease
The trick is cook fast in very high heat, hopefully you have a gas stove and a good wok. It is virtually impossible to do this at home with an electric stove.
This greasy yet flavorful mixture can be used to thicken and add more flavor to soups, stir fry noodles, noodle soups, stir fry veg, or enhance broth/some sort of chicken stock for non Cantonese style wontons. Dicing up chives and adding them into the fattened broth would take it to the next level.
The mixture is known as "bao hsiang" in Mandarin or "biaht hyon" in Hakkanese. It may have another name in Fujianese Taiwanese. The term in itself literally means exploding with fragrance, the idea is to cook fast in high heat to force the flavors out.