Description
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
- Oil
- Garlic
Instructions
- In wok or cast iron skillet,, bring the oil to deep fry temperature, about 350f
- 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
- Remove with slotted spoon and drain on paper towels
- 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!