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Crispy Fried Shallots Oil

   

Fried Shallots Recipe

Crispy Fried Shallots Oil

Crispy fried shallots make a delicious topping while shallot oil can be used in stir-fries to enhance the flavour of your cooked dishes.

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

  • 200g shallots (small onions, red or purple ones) sliced thinly and uniformly
  • 350ml vegetable/canola oil
  • 1/2 tsp salt

Tools

  • wok
  • slotted ladle
  • fine sieve
  • kitchen paper towels or tempura paper

Directions

  1. Heat oil to medium. Add the sliced shallots to wok. After 10-12 minutes, when more than half the shallots have turned golden brown, turn off the stove - the shallots will continue cooking in the hot oil until they become fully brown.
  2. When the shallots are cooked, separate the shallots from the oil using a slotted ladle. Blot out excess oil by draining the shallots on kitchen paper towels or tempura paper. Store the fried shallots in an airtight container in the fridge.
  3. Run the shallot oil through a fine sieve to get particle-free oil. This oil has been infused with the wonderful aroma of shallots. Keep it covered with lid and use it in your cooking and stir-fries – it adds a great flavour to your cooking.

Storage Tips (Various Methods)

  1. Store fried shallots (excess oil blotted on kitchen paper towels) in an airtight container in the fridge for about a week.
  2. Store filtered shallot-infused oil in an airtight container or bottle and use it to add flavour in your stir-fries.
  3. Store fried shallots soaked in shallot oil in a small container. This combination is  useful  as a condiment for food such as oyster sauce vegetables. I usually keep this in the fridge so that it lasts longer. To use, simply place it at room temperature for about 20 minutes, where the solidified oil will become liquid again.

Cooking Tips

  1. Make sure the oil is pre-heated before you add the shallots. Add a small piece of shallot to test the heat – it should sizzle gently when it enters the oil.
  2. You may need to adjust the stove heat every now and then to ensure optimal heat.
  3. The actual time for cooking the shallots will depend on the heat of your oil – the above timings are only a suggestive guide. Do look out for the colour of the shallots instead of following the timing above strictly.
                                           

Leave a Comment





44 Responses to “Crispy Fried Shallots Oil”

  1. Katie — September 5, 2010 @ 1:09 pm

    I love fried shallots on top of noodles and soups, but I never considered making them myself – and it’s so easy to! Great tutorial. :)

    Reply

  2. Samantha — September 7, 2010 @ 7:15 pm

    Dear Wiffy,

    Hello again – thanks for all the recent recipes!! Love the new look of the site and also noticed more step by step recipes which makes it really easy for us!

    One comment for the shallot – I used to fry them too but always get them burnt as the fire was either too strong or not enough oil or the shallots not well spread. So my sis taught me another method – MICROWAVE – it’s really so much easier and less messy i thought(no oil splurts)- I will use medium high for the shallots that are just immersed with enough oil to skim the top for about 8 – 10 min – but u probably need to trail and error as it is dependent on the mircowave heat. Just need to ensure it does not get burn and when it has turn a nice golden brown, take it out immediately as it will continue to cook.

    Reply

    • wiffy replied: — September 10th, 2010 @ 11:20 pm

      Hi Samnatha!! Thanks for your sweet words … and hehe glad someone noticed the new look :D

      oh my I never thought of using microwave for making fried shallots. Coz I was afraid the oil may be over heated. But sounds like something worth learning! Thanks for sharing :)

      Reply

  3. Samantha — September 7, 2010 @ 7:15 pm

    Dear Wiffy,

    Hello again – thanks for all the recent recipes!! Love the new look of the site and also noticed more step by step recipes which makes it really easy for us!

    One comment for the shallot – I used to fry them too but always get them burnt as the fire was either too strong or not enough oil or the shallots not well spread. So my sis taught me another method – MICROWAVE – it’s really so much easier and less messy i thought(no oil splurts)- I will use medium high for the shallots that are just immersed with enough oil to skim the top for about 8 – 10 min – but u probably need to trail and error as it is dependent on the mircowave heat. Just need to ensure it does not get burn and when it has turn a nice golden brown, take it out immediately as it will continue to cook.

    Reply

  4. Ivy @ My Simple Food — September 16, 2010 @ 2:01 am

    I can almost smell the shallots. So yummy! This goes well with everything. so yummy!!

    Reply

  5. Jeffrey — January 2, 2011 @ 2:53 pm

    I leave the shallots on a newspaper to dry because of the oil. It was crispy at first but after a while (~1hr), it becomes soggy and not crispy.

    What should I do instead? Store it in the container immediately when there is still oil within the shallots?

    Thanks!

    Reply

  6. Tammi — April 4, 2011 @ 1:32 am

    Hi, can I refrigerate the shallots for more than a week? I kept my last batch for like a month and kept using it as long as it’s not moldy. Do you think it’s still safe for consumption?

    Reply

    • wiffy replied: — April 4th, 2011 @ 12:31 pm

      Hi Tammi, I should think as long as they are not moldy or taste different, it should be quite safe. I’ve refrigerated the shallots for about 1 week, it doesn’t really last beyond that timeframe since I like snacking on them :P

      Reply

  7. Tony.johorkaki — February 25, 2012 @ 1:59 pm

    Shallot oil is a healthier choice to replace animal oil like lard, yet without compromising taste and flavour. Thanks for sharining ;D

    Reply

  8. Kok Soon — May 19, 2012 @ 7:04 pm

    How if I use onions instead of shallots? Will it turn out the same? I really miss those fried shallots… It’s hard to get shallots in the UK.

    Reply

  9. Peggy — August 12, 2012 @ 4:40 pm

    Thank you for this post. I was looking for a recipe for fried shallots online and ended up finding and using yours. Awesome pictures and very clear instructions. Thanks!!

    Reply

    • Iwan replied: — August 17th, 2012 @ 6:05 pm

      In Indonesia we have a special kind of shallot for make fried shallots. It will stay crispy for months if kept in airtight container. Common shallots is crispy just after fried then becomes soggy. Onion will not crispy.

      Reply

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