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.Print
- 100g/3.5oz/1 cup of sliced shallots (not too finely)
- 125 ml (1/2 cup) vegetable oil
- 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
- Calories: 17.05 kcal
- Sugar: 0.66 g
- Sodium: 1.0 mg
- Fat: 1.26 g
- Saturated Fat: 0.08 g
- Trans Fat: 0.01 g
- Carbohydrates: 1.4 g
- Fiber: 0.27 g
- Protein: 0.21 g