recipe 7

Crispy Fried Shallots


5 min


5 min


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Peel and thinly sliced the shallots, then pat dry with paper towels.


  • 10-15 ‏red Asian shallots
  • 1 ‏cup (250 ml) oil


Heat the oil in a wok over medium low heat and stir-fry the sliced shallot until golden brown and crispy, 3 to 5 minutes. Do not allow them to burn or they will test bitter. Drain well using a wire mesh sieve and allow to cool completely, then store in an airtight container. Reverse the shallot oil for frying or seasoning other dishes.

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