Crispy Fried Shallots

Updated at: Fri, 15 Nov 2024 03:14:09 GMT

Step 1

First, peel skin off the shallots. Then briefly wash peeled shallots in water.

Step 2

Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.

Step 3

Place sliced shallots in a colander. Add salt and mix well. Spread shallots on kitchen towels. Rest for 10 minutes to draw out the moisture from shallots. Pat dry using a kitchen towel. Place the shallots on a plate. Sprinkle some tempura flour and mix well.

Step 4

Add enough oil to wok and heat over medium heat. Test oil temperature using a wooden chopstick.

Step 5

Slowly add in the sliced shallots and cook gently, stirring occasionally. Also stir around the edges of the wok to avoid burnt shallots.

Step 6

When more than half of shallots have turned golden brown, turn off the heat. Continue to cook in the hot oil until all shallots gradually turn golden brown.

Step 7

Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.

Step 8

Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.

Step 9

When fully cooled, store in an airtight container, preferably in the refrigerator.

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