Andy Ricker's Naam Man Hom Daeng (Shallot oil)

Name: Andy Ricker's Naam Man Hom Daeng (Shallot oil)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 85 grams peeled small shallots, preferably Asian (about 6); 473 milliliters About vegetable oil

Andy Ricker's Naam Man Hom Daeng (Shallot oil) might be just the side dish you are searching for. One portion of this dish contains about 0g of protein, 5g of fat, and a total of 55 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 25 minutes. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Halve the shallots lengthwise, remove the peel, and slice them against the grain as thinly as you can. (To do it especially quickly and accurately, use a mandoline.) You're shooting for slices that are all about 1/16-inch thick.

Ingredients you will need

Shallot

Grains

Equipment you will use

Mandoline

Set a fine-mesh strainer over a heatproof container.

Equipment you will use

Sieve

Pour enough oil into a small pan to reach a depth of 3/4 inch or so. Set the pan over high heat and bring the oil to 275 degrees. (Or test whether the oil is hot enough: as soon as a piece of shallot added to the oil bubbles right away, add the rest.)

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots, then immediately turn the heat to low (don't be tempted to rush the process with high heat), and stir once or twice.

Ingredients you will need

Shallot

Cook, stirring and scraping the sides occasionally and adjusting the heat to maintain a gentle sizzle, until the shallots are deep golden brown and completely crisp, 10 to 20 minutes. If the process takes less time, that means the oil is too hot and you risk a bitter result. You'll quickly get the hang of it.

Ingredients you will need

Shallot

Cooking Oil

Pour the pan's contents through the strainer, reserving the flavorful oil. Gently shake the strainer, then transfer the shallots to paper towels to drain and cool in more or less one layer. Because the shallots continue to cook after they leave the oil, by this time they will have gone from deep golden brown to deep brown.

Ingredients you will need

Shallot

Shake

Cooking Oil

Equipment you will use

Paper Towels