Pan A
200g Shallots
2L Water
Pan B
100g Water
100g Red Wine Vinegar
75g Sugar
Salt & Pepper
2 Star Anise }
Thai Pickled Shallot recipe method
- Blanch the shallots in boiling water in Pan A until two thirds cooked.
- Combine the rest of the ingredients in Pan B.
- Put the blanched shallots in Pan B and bring back to the boil.
- Get a Senior Chef to taste.
CHEF’S NOTES:
- Store onions in cooking liquor to avoid discolouring.
- Ensure the outer root is taken off the onion so the taste is not bitter and ‘earthy’.
- Ensure neatly peeled.
- The colour will be better 12-24 hours after cooking. After 48 hours the onion will become grey and discoloured.
- KEEP IT FRESH.
- The blanching process is critical. Separate larger and smaller onions and cook larger ones longer. This will ensure a consistent result.
- Never re-use the cooking liquid for another batch of shallots
- Never boil or reduce liquid to re-heat
Shelf life: 2 Days
Original recipe from a 2 Michelin star kitchen