Fried shallots are a popular garnish in Southeast Asian cuisine (Thai, Vietnamese, Indonesian, Malaysian, etc.) They add savory flavor and welcome crunch to many dishes. I especially love them on top of my Instant Pot Congee. Making them in the microwave is quicker, easier, and neater than frying them in a pot of oil on the stove.
Course Breakfast and Brunch
Cuisine Asian
Prep Time 2 minutesminutes
Cook Time 3 minutesminutes
Total Time 5 minutesminutes
Calories 46kcal
Author Robin Donovan
Ingredients
2small shallotspeeled and sliced into thin rounds and separated into rings
1tablespooncooking oil
Kosher salt
Instructions
Toss the shallots with the oil in a wide, shallow, microwave-safe bowl (or on a plate). Spread out the shallot rings as much as possible for best results
Microwave on high for 2 minutes and then check to see if they are sufficiently browned. Because they are coated with the now-hot oil, the shallots will continue to cook after you remove them from the microwave, so you want to take them out when they are just golden brown. If they are not beginning to brown yet, cook them in 30- to 60-second intervals until they are.
Using a fork or slotted spoon, transfer the shallots to a paper towel-lined plate and sprinkle with salt.