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Crispy Fried Shallots Oil
Filed Under: 5 or Less Ingredients Asian Recipes Chinese Recipes Condiments, Dips & Sauces Recipes Singapore & Malaysia Recipes Step-by-Step Recipes
Crispy Fried Shallots Oil
Crispy fried shallots make a delicious topping while shallot oil can be used in stir-fries to enhance the flavour of your cooked dishes.
Ingredients:
- 200g shallots (small onions, red or purple ones) sliced thinly and uniformly
- 350ml vegetable/canola oil
- 1/2 tsp salt
Tools
- wok
- slotted ladle
- fine sieve
- kitchen paper towels or tempura paper
Directions:
- Heat oil to medium. Add the sliced shallots to wok. After 10-12 minutes, when more than half the shallots have turned golden brown, turn off the stove – the shallots will continue cooking in the hot oil until they become fully brown.
- When the shallots are cooked, separate the shallots from the oil using a slotted ladle. Blot out excess oil by draining the shallots on kitchen paper towels or tempura paper. Store the fried shallots in an airtight container in the fridge.
- Run the shallot oil through a fine sieve to get particle-free oil. This oil has been infused with the wonderful aroma of shallots. Keep it covered with lid and use it in your cooking and stir-fries – it adds a great flavour to your cooking.
Storage Tips (Various Methods)
- Store fried shallots (excess oil blotted on kitchen paper towels) in an airtight container in the fridge for about a week.
- Store filtered shallot-infused oil in an airtight container or bottle and use it to add flavour in your stir-fries.
- Store fried shallots soaked in shallot oil in a small container. This combination is useful as a condiment for food such as oyster sauce vegetables. I usually keep this in the fridge so that it lasts longer. To use, simply place it at room temperature for about 20 minutes, where the solidified oil will become liquid again.
Cooking Tips
- Make sure the oil is pre-heated before you add the shallots. Add a small piece of shallot to test the heat – it should sizzle gently when it enters the oil.
- You may need to adjust the stove heat every now and then to ensure optimal heat.
- The actual time for cooking the shallots will depend on the heat of your oil – the above timings are only a suggestive guide. Do look out for the colour of the shallots instead of following the timing above strictly.
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I tried using food processor to slice the shallots but it turned out very soggy. Do u think it is cos the food processor sliced it too thin or is my contol of fire? I am so disappointed with the results.
If it’s too soggy, it’s probably because the oil is not hot enough. The oil should be sizzling gently when the shallots are being deep fried.
what is the chinese name for fried shallots? Teochew and cantonese please
how long can i keep the oil?