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      Singapore Recipes

Crispy Fried Shallots

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crispy fried shallots

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.

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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

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

Instructions

  1. Heat oil on high heat and, when hot, as discussed above, drop the shallots in, stirring constantly with a wooden spoon or chopsticks.
  2. 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.
  3. Dish out with a slotted spoon and drain on a plate lined with kitchen towel.
  4. When cool, store in an airtight container in the fridge.
  5. 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

Nutrition

  • 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

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Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
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