Goreng Bawang: Crisp-Fried Onions

Goreng Bawang: Crisp-Fried Onions
Goreng Bawang: Crisp-Fried Onions
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person:
Asian Onion Stir-Fry
  • Carbohydrate 11 g(4%)
  • Fat 17 g(26%)
  • Fiber 2 g(8%)
  • Protein 1 g(2%)
  • Saturated Fat 1 g(6%)
  • Sodium 5 mg(0%)
  • Calories 196

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

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

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