Name: Crispy Fried Shallots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes about 1/2 a cup
Cuisine: Asian
Ingredients: 100g/3.5oz/1 cup of sliced shallots (not too finely); 125 ml (1/2 cup) vegetable oil

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A staple in many Asian kitchens, Crispy Fried Shallots are extremely easy to make and taste fresher than shop bought ones. I keep mine in an airtight container in the fridge for weeks. Used as a topping on all sorts of noodles, rice and curry dishes.

To get the shallots really crispy, start with a high flame, reducing it halfway through cooking. I don’t really use cooking thermometers, drop a slice of shallot in the hot oil, if it floats right up, you know the oil is hot enough.

Store the used oil in a clean jar at room temperature and use it for stir fries and stews; it makes for a great flavour enhancer.

Crispy Fried Shallots

★★★★★

5 from 5 reviews

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 1/2 a cup 1x

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Ingredients

100g/3.5oz/1 cup of sliced shallots (not too finely)
125 ml (1/2 cup) vegetable oil

Instructions

Heat oil on high heat and, when hot, as discussed above, drop the shallots in, stirring constantly with a wooden spoon or chopsticks.
When they’ve turned a golden colour, turn heat down to medium and keep stirring until they reach a dark golden colour, before they turn a dark brown.
Dish out with a slotted spoon and drain on a plate lined with kitchen towel.
When cool, store in an airtight container in the fridge.
Drain the used oil into a sterilised jar, leaving the last bit, as that will be full of sediments. Store at room temperature.

Category: Ingredients
Cuisine: Asian