Crispy Fried Shallots (Shallot Oil) 炸葱酥 (葱头油)
Crispy fried shallots is an important condiment in Asian cooking. It adds a light crispiness and a distinctive aromatic flavour to any dish. This is my family heirloom fried shallots recipe, definitely a must-have item in every kitchen! The fragrant shallot oil can also be kept and used in cooking.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 500 g shallots (small onions, red or purple ones)
- 650 ml vegetable oil (for deep frying)
- 1 tsp salt
Instructions
- 1
First, peel skin off the shallots. Then briefly wash peeled shallots in salt water. The salt adds flavour and adds crisp to shallots when fried.
- 2
Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
- 3
Add enough oil to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
- 4
Slowly add in the sliced shallots and cook gently, stirring occasionally, for about 10-12 minutes. Also stir around the edges of the wok to avoid burnt shallots.
- 5
When more than half of shallots have turned golden brown, turn off the heat. Continue to cook in the hot oil until all shallots gradually turn golden brown.
- 6
Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
- 7
Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
- 8
When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
- 9
This favourite condiment can be used to garnish almost any kind of food. So Enjoy!