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Goreng Bawang: Crisp-Fried Onions

By Sri Owen

3.8

(1)

Most Southeast Asian soups, salads, or fried rice dishes call for a sprinkling of Crisp-Fried Onions. To make them at home, I suggest you use Asian red onions or shallots. They become crisp more quickly than ordinary onions and do not need to be floured before frying. If you do not want to make your own, you can buy them at Asian supermarkets.

Ingredients

1/2 cup (125 ml) vegetable oil
1 lb (500 g) Asian red onions or shallots, finely sliced

Preparation

  1. Step 1

    Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8 minutes, until golden. Removed with a slotted spoon and drain on paper towels.

    Step 2

    Transfer the cold, crisp onions to an airtight container. Store in a cool place for up to 4 weeks.

Classic Asian Cookbook
TagsCondimentIndonesianSoutheast AsianAsianShallotVegetableDinnerLunchNut FreeDairy FreeGluten FreeVeganVegetarianEasyMake AheadFryCookbooks
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