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.
2 small shallots, peeled and sliced into thin rounds and separated into rings
1 tablespoon cooking oil
- 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.