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Crispy Fried Shallots (Bawang Goreng) 炸葱酥

by Angie Liew
Crispy Fried Shallots

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Crispy Fried Shallots

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.


Crispy Fried Shallots

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

So Enjoy!


How To Make Crispy Fried Shallots 炸葱酥做法

How To Make Crispy Fried Shallots 炸葱酥做法

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Crispy Fried Shallots (Shallot Oil) 炸葱酥 (葱头油)

Recipe by Huang Kitchen, Angie Liew
Crispy fried shallots is an important condiment in Asian cooking. It adds a light crispiness and a distinctive aromatic flavour to any dish. This is my family heirloom fried shallots recipe, definitely a must-have item in every kitchen! The fragrant shallot oil can also be kept and used in cooking.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes

Tap or Hover to Adjust Servings

Servings: 1 bottle


  • 500 grams shallots, small onions, red or purple ones
  • 650 ml vegetable oil, for deep frying
  • 1 tsp salt


    • Briefly rinse shallots in salt water.
      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.
    • Slice thinly the shallots.
      Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
    • Heat up oil.
      Add enough oil to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
    • Fry the shallots.
      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.
    • Fry till shallots is golden brown.
      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 from wok when golden brown.
      Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
    • Drain on paper towel.
      Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
    • Store the fried shallots in airtight container.
      When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
    • Crispy Fried Shallots
      This favourite condiment can be used to garnish almost any kind of food. So Enjoy!


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Ensure the oil is pre-heated to medium heat before you add the shallots. Another way to test oil temperature: add a piece of shallot in the oil and it should sizzle lightly.
The actual time for frying shallots will depend on the oil temperature. Observe the colour of shallots for doneness. Avoid over-frying, as burnt shallots which will taste bitter.
The heat of the stove may need to be adjusted during cooking to ensure it is always at optimum heat.
Keep shallot oil which has been infused with the wonderful aroma of shallots in a covered container and use it in your cooking as it adds a great flavour to the food.
Course: Condiment
Cuisine: Asian, Chinese, Malaysian
Keyword: vegetarian

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