Hành Phi | Crispy Shallots
Hành phi | Crispy Shallots
Hành = Onion
Phi = Fried
Crispy Fried Onions
Want to know what makes every dish better? Fried onions. Fried shallots to be exact. Vietnamese dishes are often topped with Hành Phi for the savouriness and crunch.
Fresh shallots from the farmer’s market.
The textural elements are important in Vietnamese cuisine and the best part about this recipe is the smell of fried onions in the kitchen.
The Do Nots
I’ve burned enough shallots so you don’t have to. The biggest challenge with fried onions is oil temperature management. Here are some really easy do nots’ for a successful fry.
Do not fry this at high heat.
Do not leave this unattended.
Do not overcrowd your pan.
Do not skimp on oil.
Dried or Fresh?
If you’ve ever been to an Asian grocery store you can find dried shallots by the poundful.
Dried shallots are great in a pinch. And let’s be honest, sometimes shallots in a grocery store can look a little grim. If you’re lucky though and shallots are fresh, fresh is always better.
Dried happens to be ridiculously convenient and sometimes if you’re lazy and not feeling like peeling, it’s an extra bonus that you can still have fresh crunchy fried shallots at the tip of your pantry.
The Tips for Perfectly Fried Shallots
Fresh or dried shallots, the trick is starting with cold oil, bringing the up heat slowly, and watching the color. The moment your onions start to turn a golden hue, it’s time to pull them out.
Strain them in a mesh sieve and watch them turn perfectly golden. The reason: they’ll continue cooking even after you pull them out.
If you’re using fresh shallots, they’ll take a bit longer to fry. If they happen to be extra juicy, place them on a paper towel to blot prior to frying.
The most important thing about fresh shallots is that they’re cut thin, but not so thin that you can’t grab them with chopsticks.
Be sure to cut shallots thin, but not so thin where you’re unable to grab them with chopsticks.
Final Thoughts and Notes:
Dried shallots will fry faster. When these turn in color, even slightly, it’s time to pull them out.
Dried shallots have a tendency to go from light to dark at the blink of an eye. It’s really important to bring the heat up slightly. These fry faster because there is no liquid and the heat moves quickly even without it being submerged in oil.
The great thing about frying shallots is the remaining fragrant oil. Frying shallots first makes a great starting point for any saute or savory meal.
Let’s get started!
Hành phi | Crispy Shallots
Ingredients
Instructions
- Line plate or tray with paper towel. Have a heat proof bowl and mesh sieve ready.
- Using a saucepan, add all ingredients.
- Bring the oil to roughly 275 degrees (roughly medium low to medium heat) maintaining temperature.
- Using chopsticks make sure to move around shallots for even coloring.
- If using dried shallots, color will start to turn as soon as the heat reaches 275. Roughly 3-5 minutes.
- If using fresh shallots, color will start to turn between 8-10 minutes.
- Remove before the desired color, pouring oil and onion over mesh sieve. Reserving oil for later use.
- Place shallots on a paper towel lined plate or tray and use accordingly.
Notes:
**If using fresh shallots make sure to blot with a paper towel prior to frying.
**If using dried shallots use ~18 grams (⅓ cup)
