A Must-Have Condiment, Just Perfect For Everything
Crispy fried shallots is one of the key condiments used in Asian cooking. It brings a light crispiness, as well as a remarkable aromatic flavour to any dish. This fried shallots recipe was taught to me by my beloved mum who always made her own crispy fried shallots for all her cooking at home.
A Beautiful And Delicious Garnishing
Because of their extraordinarily sweet nature, shallots make a fantastic garnishing when sliced thinly and fried to perfect crispness with a lovely golden colour. They add loads of flavour and fragrance to just about any dish. They taste great with fried rice, noodles, soups, congee and snacks. Fried shallots is definitely one of the most popular garnishes.
What’s even better, the oil used to fry these crispy shallots can be also kept and used in your cooking. This oil that is infused with the wonderful aroma of shallots is also known as Shallot Oil (葱头油). It adds such incredible flavour and aroma to the food! Here are some of the recipes using this marvellous condiment:
Chai Kuih (Steamed Vegetable Dumplings) 菜粿
Chinese Steamed Pumpkin Cake 蒸金瓜糕
Tom Yam Fried Bee Hoon (Rice Vermicelli) 东炎炒米粉
Fresh Spring Rolls (Popiah) 薄饼
Crispy Fried Shallots (Shallot Oil) 炸葱酥 (葱头油)
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- 500 grams shallots, small onions, red or purple ones
- 650 ml vegetable oil, for deep frying
- 1 tsp salt
- 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.
- Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
- Add enough oil to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
- 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.
- 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.
- Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
- Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
- When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
- This favourite condiment can be used to garnish almost any kind of food. So Enjoy!