No products in the cart.
Crispy Fried Shallot Flakes
Description
Fried shallots introduce a light crispiness to a dish, as well as distinctive oniony flavours. With texture being such an important aspect of Chinese cooking, crispy fried shallot makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. Crispy fried shallots are also the traditional garnish for a South East Asian congee, or savoury porridge. For more of a Western twist, try mixing some of the crispy onions into a panko breadcrumb coating for a flavoursome schnitzel or tonkatsu crust.
Ingredients: Shallots 93%, vegetable oil (5%). Contains allergen: wheat flour (2%).
Quick Comparison
| Settings | Crispy Fried Shallot Flakes remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Chopped Pickled Turnip (Preserved Radish) remove | Prik Chee Fah Chilli 1kg - Short Dated remove | Nikko Egg Noodles remove | Chilli Paste With Holy Basil remove |
|---|---|---|---|---|---|---|
| Image | |  |  |  |  |  |
| SKU | ||||||
| Rating | ||||||
| Price | 3.94€ | 4.94€ | 3.94€ | 10.94€ | 4.07€ | 3.13€ |
| Stock |
In Stock
|
In Stock
|
In Stock
|
Out of stock
|
In Stock
|
In Stock
|
| Availability | In Stock | In Stock | In Stock | Out of stock | In Stock | In Stock |
| Add to cart | ||||||
| Description | ||||||
| Content | Fried shallots introduce a light crispiness to a dish, as well as distinctive oniony flavours. With texture being such an important aspect of Chinese cooking, crispy fried shallot makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. Crispy fried shallots are also the traditional garnish for a South East Asian congee, or savoury porridge. For more of a Western twist, try mixing some of the crispy onions into a panko breadcrumb coating for a flavoursome schnitzel or tonkatsu crust. Ingredients: Shallots 93%, vegetable oil (5%). Contains allergen: wheat flour (2%). | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. | Chopped ground and pickled turnip, or hua chai po, - also known as preserved radish - is a key ingredient in the famous Thai fried noodle dish pad thai (see our Perfect Pad Thai Recipe) and also khao tom goong rice soup. Chopped pickled turnip is made by pickling daikon radish, or mooli, and is even tasty eaten straight from the packet. Preserved turnip comes in two varieties – sweet and salty. This sweet variety is preferable for dishes where a sweet, slightly salty edge adds a depth of flavour without dominating the dish. The chopped pickled turnip should be tossed into pad Thai in the last few minutes before serving - just before the ground peanuts and any final seasoning. A couple of tablespoons is perfect in a pad thai for 2-3 people. This pickled turnip is also popular in Chinese dishes, with fried egg and rice, and even sprinkled on congee (rice, cooked in plenty of water to make a soupy porridge consistency). Once opened, the turnip can be frozen to keep it fresh. Ingredients: Turnip (85%), sugar, salt, water, sweetener: E954, preservative E211, colours E102, E110 | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available. Ingredients: prik chee fah chilli. | Nikko egg noodles are a great all-round noodle as they can be used in almost any Asian noodle dish whether fried or boiled. Often known as canton noodles, the noodles are first cooked before drying and then curling into tidy round nests. This pre-cooking means that the noodles are extremely quick to cook before serving. These egg noodles also work well in a Jewish chicken soup. To cook the noodles, boil vigorously for 3 minutes. If frying remove from heat, rinse with cool water and stir fry. Otherwise turn the heat down and cook until tender. Ingredients: Wheat flour 97.89%, salt, egg powder 0.8%, emulsifier E401, colour E160a | Thai chilli paste with holy basil is a fragrant, spicy paste used in Thai cuisine. Holy basil is a herb native to South East Asia and is used in the stir fry dish pa kapao. Try rubbing fish with this Thai chilli paste before grilling or frying. Or add to stir fried beef, served with steamed rice. Ingredients: Fresh red chilli 50%, garlic 21%, basil leaves 7%, soybean oil 6%, salt 6%, water 5%, sugar 3%, kaffir lime 1%, pepper 0.8%, citric acid 0.2% |
| Weight | ||||||
| Dimensions | ND | ND | ND | ND | ND | ND |
| Additional information |
Related products
Avis
Il n’y a pas encore d’avis.