Golden fried shallot flakes.
The Asian shallot is well loved by Chinese and South-East Asians, especially those descended from southern China. The crispy fried shallot is used as garnish or flavour burst in many main dishes as well as snacks. The oil used to fry the shallot is also treasured as flavouring for many dishes.
Makes approx. 2/3 cup crispy shallot
200g Asian shallots 紅蔥頭
1 1/2 (375ml) to 2 cups (500ml) peanut, canola or corn oil, or lard
1. Peel and slice the shallots.
2. In a saucepan, add the sliced shallot to the cold oil. Cook over low heat until the shallot slices turn golden brown in colour, about 15-20 minutes. Watch very carefully after about 10 minutes, as the colour changes to golden quite suddenly and quickly. Do not overcook or the crispy shallot will turn into charcoal!
3. Drain the crispy shallot from the shallot oil. Use the shallot oil in cooking as a flavour enhancer and crispy shallot flakes as garnish in Chinese dishes.
Taste: Flavourful oil and crispy, aromatic and tasty fried shallots
Consume: Best within two weeks
Storage: Store oil in small bottle and crispy shallot in jar
Recipe References: -