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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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We love these little guys on salads. I think they are a traditional topping on Thai-style soups and vegetables, too. I got this recipe from a library book many years ago, and was surprised not to see it on Zaar. My recipe card says it is from the book True Thai, by Victor Sodsook. Whenever I make these I use the same oil to make Crispy Shallots, which I will post right after this! Then use the flavorful oil for other cooking purposes. Be sure the garlic is sliced paper thin, using a mandoline. Enjoy! Ingredients:
1 cup oil |
1/4 cup very thinly sliced garlic (about 12 large cloves) |
Directions:
1. In wok or cast iron skillet, ( I use my anodized pot with no problem, just be sure it's heavy-bottomed), bring the oil to deep fry temperature, about 350°F
2. Add garlic and fry, stirring and tossing, until a golden brown, taking care not to let any of it burn. This only takes 1-2 minutes.
3. Remove with slotted spoon and drain on paper towels.
4. (Do Crispy Shallots in this same oil, then save the flavorful oil for cooking.).
5. Cool garlic to room temperature and store in tightly covered container for a week, or a little more. It likely will not last that long!
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