Golden fried shallot flakes.
Shallot oil.
The Asian shallot is well loved by Chinese and South-East Asians, especially those descended from southern China. The crispy fried shallot is used as garnish or flavour burst in many main dishes as well as snacks. The oil used to fry the shallot is also treasured as flavouring for many dishes.
Makes approx. 2/3 cup crispy shallot
[Ingredients]
200g Asian shallots 紅蔥頭
1 1/2 (375ml) to 2 cups (500ml) peanut, canola or corn oil, or lard
https://cornercafe.wordpress.com/
[Preparation]
1. Peel and slice the shallots.
2. In a saucepan, add the sliced shallot to the cold oil. Cook over low heat until the shallot slices turn golden brown in colour, about 15-20 minutes. Watch very carefully after about 10 minutes, as the colour changes to golden quite suddenly and quickly. Do not overcook or the crispy shallot will turn into charcoal!
3. Drain the crispy shallot from the shallot oil. Use the shallot oil in cooking as a flavour enhancer and crispy shallot flakes as garnish in Chinese dishes. You can also keep the shallot flakes in the shallot oil together in a jar without draining them, just scoop out the shallot flakes as needed for garnishing.
Taste: Flavourful oil and crispy, aromatic and tasty fried shallots
Consume: Best within two weeks
Storage: Store oil in small bottle and crispy shallot in jar
Recipe References: –
Corner Café 
SD,
I usually put the shallots in hot oil 1st then lower the fire.I will take the fried shallots out when there are signs of browning, the heat will brown the shallots to golden brown. Fried shallots goes very well with noodle soup and porridge …. yummy
Comment by Nancy — February 13, 2009 @ 1:29 am |
Nancy,
Haha, I guess I’m just used to starting with cold oil, as I usually do a combined shallot and garlic oil, so need to start with cold oil so have time to judge when to add garlic so it doesn’t get burnt.
Comment by SeaDragon — February 15, 2009 @ 5:33 pm |
They would be much crispy if they could sun dried or baked them to get rid of the shallots’ moisture follow by deep frying over low flame.
Comment by urmy — March 15, 2009 @ 4:15 pm |
urmy,
Thanks for the tips.
Comment by SeaDragon — March 16, 2009 @ 10:55 pm |
Hi, seadragon
May I ask how do you keep and store the fried shallots ? In refrigerator or ? I would love to make some, love dried shallots with noodles, fried rice and porridge
Comment by chumpman — March 23, 2009 @ 4:16 pm |
I usually just keep them at room temperature as I made small amount everytime, usually used up within 1 week. But if you make a large amount, better to keep them in the refrigerator.
Comment by SeaDragon — March 24, 2009 @ 7:53 pm |
Hi there, u can actually use microwave oven. Sliced the onions very thinly, oil just enough to cover the shallots put it in a bowl and mcirowave on high for about 2 min (depend) on the quality. There u are nicely brown shallot.
Emily
Comment by emily — October 14, 2009 @ 2:56 pm |
Thanks for the tip, make it so much easier using microwave.
Comment by SeaDragon — October 24, 2009 @ 7:31 am |
I stumbled upon your website today. This looks delicious, i will use your technique to make fried garlic. We like to put the fried garlic as a topping in our kuey diew or in teochew 金塔餜條. phnom penh noodle soup.
Comment by Chan — October 19, 2011 @ 3:30 am |