Freshly made crispy fried onions are often used as garnishes in restaurants and at home. It adds flavour to our soups, salads and other Asian dishes when sprinkled on them. Hence to ensure freshness and quality, it’s best that we make them at home. Otherwise you can also buy them in most supermarkets.
500 g shallots
500 ml cooking oil for deep frying
1 teaspoon salt
Step 1: Peel to Remove Skins From Shallots.
Shallots are essential ingredients in most Southeast Asia cuisines. This version of shallots is much smaller in size and is purplish red in colour. The European version of shallots are bigger, longer and less intense in colour. Use fresh and good quality shallots for better results.
Step 2: Add Salt Into Water in a Container and Add the Peeled Shallots.
Adding salt to the shallots helps them crisp up better and also adds flavour.
Step 3: Briefly Soaked the Peeled Shallots in the Salt Water.
This will enable the salt to evenly coat the whole of the shallots.
Step 4: Remove the Shallots From the Salt Water, Drained and Slice Them VERY THINLY and UNIFORMLY. Break the Sliced Shallots Into Little Rings by Tossing With Your Fingers Gently.
Slicing the shallots very thinly will ensure the fried shallots to be crispy. Cutting them into even sizes will ensure even browning when frying them in the hot oil.
Step 5: Heat Up Enough Oil in Wok Using Medium Heat. When Oil Is Heated, Bubbles Will Appear Around a Wooden Chopstick Dipped Into It.
You can also add a small piece of sliced shallot to test the heat before adding all of them into the oil.
Step 6: Fry the Thinly Sliced Shallots in Hot Oil in the Wok Until Reddish Brown and Crispy.
When the sliced shallots are first added to the hot oil, they should bubble mildly. Turn the heat to medium high and allow to fry for about 10 minutes till some parts of the shallots begin to brown, stirring constantly at all times.
Step 7: While Frying the Sliced Shallots, Line a Big Shallow Plate With Kitchen Paper.
Step 8: Drain the Crispy Shallots From the Hot Oil Into a Sieve.
Once more than half of the shallots has turn golden brown, quickly remove from heat. The fried shallots will continue to sizzle in the residual heat of the oil until they are perfectly golden brown.
Step 9: Place the Crispy Shallots Over Kitchen Paper to Drain Off the Oil.
Spread the onions as much as possible to remove excess oil and let cool completely. They will crisp as they cool.
Step 10: Once the Shallots Have Cooled Completely, Store Them in an Airtight Container and Store in a Cool Place.
Always ensure the fried shallots have cooled completely before storing in airtight containers. Otherwise they will not be crispy for long. It is best to store them in the refrigerator so that they can be kept for a longer time.
Do not discard the fragrant shallot oil as this oil has been infused with the wonderful aroma of shallots. It can be kept covered and use in other cookings and stir-fires as it adds such a great flavour to them.
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