This microwave method of making crispy fried shallots to use as a garnish caught my eye just after I first tried to make mujadera, which was a bit too complex for a weekday lunch. The mujadera calls for caramelized onions, which take time, but Chrissy Teigen’s microwave shallots are done in under 10 minutes. They’re great on khichdi, and I can’t wait to try a similar method for making crispy garlic.
Recipe from Cravings by Chrissy.
- 1 cup thinly sliced shallots
- 1 cup canola oil
Scatter the shallots evenly over the surface of an 8×8-inch glass dish. Pour the oil over the shallots and microwave on high until the shallots are browned and crisp, 6 to 8 minutes. (Begin checking them at 6 minutes, as they can darken quickly). Remove, strain through a fine strainer, drain the shallots on a paper towel, and season with salt. Reserve the shallot oil for another use.