Saturday, June 28, 2014

Crispy Fried Shallots / Oil

Crispy Fried Shallots Oil is a condiments that can be added into almost any asian dish and it is a staple in my kitchen. I especially love it on congee, soups, steam fish, steam tofu and vegetable. A few drops of shallot oil does bring your Asian dish to a different level.

  • 4 french shallots or simply known as shallots or bawang merah
  • Cooking oil for frying (I used vegetable oil)
  • A pinch of salt

  1. Peel the shallots and slice thinly. 
  2. Fill wok to about 3cm deep with vegetable oil and add a pinch of salt. (If you are using pan you will need to use more oil if you are using pan due to larger pan surface). Bring to medium heat.
  3. To test if the oil has reach medium heat, drop a slice of shallot into the oil. If it bubbles then the oil is ready. 
  4. Separate the shallot rings and place them in the oil.    
  5. Fry stirring until the shallot rings turns golden brown. Once they reach this point, turn off the heat and let the shallot rings sizzling further in the hot oil for another minute or two.
  6. Then, strain the shallot rings reserving the oil in  bowl. Place the crispy shallot ring in an air tight container. Let the shallot infused oil cool down and transfer into glass jar. Place some fried shallot rings in the jar.


Keep a close eyes because  shallot rings burn quickly. 
Be generous with the cooking oil because you don't want this shallot rings turn sticky

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