Deep-Fried Onions
Known as Bawang Goreng, these are a traditional garnish and accompany many Indonesian dishes. Oriental stores sell them ready-prepared, but it is easy to make them. The small red onions sold in asian shops are excellent as they contain less water.
Ingredients
- 450g / 1lb onions
- vegetable oil, for deep frying
Preparation
- Thinly slice the onions with a sharp knife or in a food processor. Spread the slices out in a single layer on kitchen paper and leave them to dry, in an airy place, for 30 minutes-2 hours.
- Heat the oil in a deep fryer or wok to 190°C/375°F. Fry the onions in batches, until crisp and golden, turning all the time. Drain well on kitchen paper, cool and store in an airtight container, unless using immediately.
Makes 450g/1lb
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