Asian fried shallots are crispy, fragrant and delicious. If you are looking for a guide on how to prepare the crispiest fried shallots, I have listed all the tips here for a guaranteed successful result. Crispy fried shallots are very easy to prepare especially if you closely follow the tips given. If you have been purchasing fried shallots all these while, you no longer need to anymore. Moreover, your mind will be at peace knowing that there is no preservative at all.
Before frying the shallots, there are a few things to note in ensuring the crispiest and most delicious fried shallots. Shallots must be cut into thin slices but not too thin or they would burn very quickly and would not be flavourful. If you want to be very precise, the shallots should be cut into slices of about 0.2 cm thick. The thickness of the shallot slices should also be uniformed. Otherwise, some of the shallots slices may cook faster than the rest resulting in a batch of uneven fried shallots.
Sliced shallots must be soaked in salt water to reduce the amount of moisture in the shallots. By doing so, the fried shallots would be even crispier. However, it is advisable not to soak the shallots for too long or they may lose their flavour. To prevent the oil from splashing, lightly pat dry the shallots before frying.
Sprinkling some corn flour on the shallot slices would also ensure that they turned out really crispy. It is highly recommended to fry the shallots in batches and to ensure that enough oil is used when frying them.
Once the fried shallots are ready and had cooled to room temperature, store them in a bottle and placed it in a cool area. As mentioned in the video, they can be kept for up to a month.
Fried Shallots and Shallot Oil is also known as: 葱头油
Soak sliced shallots in salt water for 10 minutes. Lightly pat dry the shallots using a kitchen towel. Sprinkle some corn flour on sliced shallots and mix well.
Heat up sufficient oil to fry sliced shallots over medium heat. Once the oil is heated, add some shallots into the oil but do not overcrowd the pan. Add a pinch of salt to the oil. Remove fried shallots once they are golden brown. Strain excess fried shallots from oil to obtain shallot oil.