Fried Shallots and Shallot Oil

Crispy fried shallots are great for flavouring and also as a garnish. Coating them with a bit of cornflour before frying makes them extremely crispy. This recipe holds some Asian kitchen secrets to making the crispiest fried shallots.

5 stars

Preparation 15 mins
Cooking 20 mins

Basics, Condiment


Malaysian, Singaporean, Cantonese, Burmese, Thai, Vietnamese, Indonesian

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Nutrition per Serving

1235 kcal
103 g
90 g
15 g

Asian fried shallots are crispy, fragrant and delicious. If you have been purchasing fried shallots all these while, you no longer need to anymore.

If you are looking for a guide on how to prepare the crispiest fried shallots, look no further. Crispy fried shallots are very easy to prepare especially if you closely follow the guide given.

All the tips needed for a guaranteed successful result are listed here. Rest assured that no preservative is used at all.

Cut shallots evenly

Before frying the shallots, there are a few things to note in ensuring that they turn out crispy and delicious. Although the shallots must be cut into thin slices, they should not be sliced too thinly or they would burn very quickly.

They should be cut into slices of roughly about 0.2 cm thick. The thickness of the shallot slices should also be uniformed. Otherwise, some may cook faster than the rest resulting in them being unevenly fried.

Soak shallots in salt water

Soak the sliced shallots in salt water to reduce the amount of moisture. By doing so, the fried shallots would turn out even crispier.

However, it is advisable not to over soak them or they may lose their flavour. Lightly pat dry the shallots before frying to prevent the oil from splashing.

Sprinkle corn flour

Sprinkling some corn flour on the shallot slices before frying would also ensure that they turn out really crispy. It is highly recommended to fry the shallots in batches and to ensure that enough oil is used during frying.

Type of oil to use

Now that you have everything prepared, the next step would be frying the shallots. The best choices of oil for frying the shallots would be peanut oil, sunflower oil or canola oil as they are very mild in taste.

These oils are used to get the utmost flavour of the shallots as they have a higher smoke point and are suitable to be heated at higher temperature which is exactly what is needed to turn the shallots crispy.

Nevertheless, caution should be taken not to overheat the oil which might result in the shallots getting burned instead.

Usage of fried shallots

These golden and crispy shallots are added to fried rice, porridge, vegetables, soups and savoury dishes as garnishing.

They are also used to add flavour to dishes. For example, fried shallots are a must in Penang Hokkien mee

Storage of fried shallots

Once the fried shallots are ready and had cooled to room temperature, store them in a bottle and placed it at a cool area. As mentioned in the video, they can be kept for up to a month.


1⁄4 tsp
2 tsp
corn starch
200 ml

Steps to Prepare

Fried Shallots and Shallot Oil Step 1

Step 1 of 2

    • 1⁄4 tsp salt
    • 10 shallot(s)
    • 2 tsp corn starch
    • water

Soak sliced shallots in salt water for 10 minutes. Lightly pat dry using a kitchen towel. Sprinkle some cornflour on them and mix well.

Fried Shallots and Shallot Oil Step 2

Step 2 of 2

    • 200 ml oil

Heat up sufficient oil at medium heat to fry sliced shallots. Once oil is heated, add some shallots. Do not overcrowd the pan. Add a pinch of salt to the oil. Remove fried shallots once they are golden brown. Strain the excess fried shallots to obtain shallot oil.

Published: April 9, 2017

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