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Home / Cuisine / Chinese / Crispy Fried Shallots and Fragrant Shallot Oil

Crispy Fried Shallots and Fragrant Shallot Oil

By: 👩‍🦳 Linda · Published: 🖨 October 20, 2017 · Updated: 💻May 8, 2021 · 🗨 Leave a Comment

Recipe ▼

A tutorial on how to make Crispy Fried Shallots and Fragrant Shallot Oil, a popular Chinese condiment. A must-have in a many dishes!

Color is more important when making Crispy Fried Shallots.

Crispy Fried Shallots is one of the most used and popular condiments in Chinese cuisine. Most Chinese kitchens have a jar of it in their pantry. You see it in stir fries, rice dishes, meat dishes, noodles, and just about everything in between.

Homemade vs Store Bought

Back in the old days, Crispy Fried Shallots were homemade. Today, you can purchase them in plastic containers at most Asian grocery stores. Many people buy them out of convenience but store bought fried shallots are not as light and tasty as homemade fried shallots.

Crispy Fried Shallots is a good condiment to have on hand.

Crispy Fried Shallots are not difficult to make. 90% of the work is in peeling and slicing the shallots. Once that is completed, the frying is easy. You just have to make sure the sliced shallots do not burn in the hot oil.

Color is More Important than Timing

The cooking time given is just an approximation. It really depends on how much shallots you are frying at one go and the temperature of the oil. If you are frying just a few shallots and your oil is very hot, it is going to take a shorter time. Always use sufficient oil and medium low heat for better control and even cooking.

As soon as the fried shallots turn a light brown color, it is time to remove them from the pan. Fried shallots will continue to brown even after they are removed from the hot oil. If you wait until they are golden brown in the hot oil, they will be burnt when cooled.


Tools Used in Making This Crispy Fried Shallots

This post contains affiliate links. Please read my disclosure policy here.

Strainer with Stainless Steel Loop Handle, 7-Inch
Stainless Steel Fine Mesh Strainer, 6 Inches
Stainless Steel Very Fine Mesh Strainer, 3-1/4-Inch

Color is more important when making Crispy Fried Shallots.
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Crispy Fried Shallots and Fragrant Shallot Oil

A tutorial on how to make Crispy Fried Shallots and Fragrant Shallot Oil, a popular condiment in Chinese cooking. It is a must-have in a variety of dishes!
(Makes about 2 cups/125g)
Author : Linda Ooi
Course : Side Dish
Cuisine : Chinese
Keyword : crispy shallots, fried shallots
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 25
Calories: 30kcal

Ingredients
 

  • 1 lb shallots (450g)
  • 2 cups vegetable oil (480ml)

Instructions
 

  • Peel shallots. Then rinse and drain in a colander.
  • Cut each shallot cross-wise as thinly as possible.
  • Heat vegetable oil in a wok or a saucepan over medium low heat.
  • Drop a slice of shallot into the hot oil to test if it is sufficiently hot. If it is, add all the sliced shallots. Stir gently to brown evenly.
  • Depending on the amount of shallots being fried, it takes anywhere between 10 to 15 minutes for the shallots to brown.
  • As soon as the shallots turn a light brown color, remove them from the hot oil into a metal strainer. Shallots will continue to brown to a golden color.
  • Strain the oil into a jar when it is cool enough to handle.
  • Allow fried shallots to cool completely before storing in air tight jars. Use within a month.

Video

Nutrition

Calories: 30kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

Storage

Be patient! Always strain the fried shallots well and allow them to COOL COMPLETELY before transferring to airtight jars. They should be nice and dry, not dripping with oil. If done properly, they should last for about a month.

Storing Crispy Fried Shallots in glass jar.

Uses for Crispy Fried Shallots

Cincaluk Pork Stir Fry
Pork Cutlet Broccoli Bowl
Mee Siam
Savory Steamed Glutinous Rice

Fragrant oil from frying Crispy Fried Shallots.

Categories: 🗂 Chinese, Dips & Sauces, Video Recipes Tags: 📋 shallots

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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