Condiments, Sauces & Paste, Malaysian/ Chinese Cuisine, Recipes, Skill & Techniques

Deep Fried Shallots Recipe

A versatile condiments used in many different ways

Deep fried shallots is an important condiments in my household. I will always make sure that I always have this readily available. Whenever the old batches runs low, I will quickly replenish with a new batch. That may sounds crazy, but that’s how important it is to us.

Now you must be wondering what do I used this condiments for.

These are a few examples on how I used the deep fried shallots. As you can see from the photo above, I used it to garnish the rice that I served with bakuteh (肉骨茶), mee hoon kuih (面粉糕), yong tao foo (娘豆腐), steamed yam/ pumpkin cake and etc etc. Why do I used it as a garnish? It provides a more fragrant dishes and also helps to further enhance the flavour.

If you are not making it yourself, you can easily get it from the Asian groceries too. However, I always prefer to make it myself as it is not something that’s really too difficult to make. You just need some practice before your master the skills to get it perfectly right. It’s okay if you burnt your first batches. I too made the same mistakes a few times before getting it perfectly done. Be prepared to loose some burnt shallots if this is your first time making it. I advise you to try making it in small batches before going big. But don’t be too scared to give it a try, as I will be giving you a few pointers later to minimise your percentage of getting burnt shallots.

Now, another thing that you may be concerned if you are making it yourself, is the big amount of oil used will need to be discarded and it will be a wastage. NO, NO!! DO NOT discard the oil just like that. Keep the oil used in an oil pot and used it later for your cooking.

Let me show you how I make used of the oil. As you can see from the photo above, I used it to fry omelette, fried rice, to season the rice to make smooth and silky congee, or to cook fragrant oily rice and etc etc. Basically I used it as a replacement of normal cooking oil. The oil used is already been infused with the aroma of the shallots, which also helps to further enhances the flavour of the dishes that you are cooking. So there is no wastage at all. Ready to give it a try yourself now?

Before you start, allow me to share a few pointers that I learnt a long the way into making the perfect deep fried shallots. With this few pointers in mind, you are on your way to making the crispy and golden brown deep fried shallots.

  • Make sure you always use new/ clean cooking oil.
  • Make sure your cooking oil is hot enough before adding in the shallots.
  • Do not attempt to add any additional cooking oil once you start frying the shallots.
  • Never over crowd your pan with shallots during the frying process.
  • Do not leave the frying process unattended.

Sounds doable? Let’s get down to how you can make your own deep fried shallots now. No measurement will given below as there is really no measurement needed.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

INGREDIENTS

Shallots
Cooking oil

STEPS

1. Peel and slice the shallots into equal sizes.

*If possible, it is advisable to use a mandolin or food processor (with slicing disc) to slice the shallots. If not, you can too slice it manually using a knife. 

*By having similar or equal sizes allow even cooking.

2. Heat up a wok/ pan with cooking oil. To ensure the cooking oil is hot enough, you can test by putting a skewer/ chopsticks in. Once it starts to bubble immediately, that means the cooking oil is ready.

3. Add in the shallots, and stir it occasionally to allow even cooking.

*Do not over crowd the wok with shallots. You can always fry it in batches using the same cooking oil.

4. Once the shallots are lightly brown, scoop it up and set aside to drain the excess oil and to cool down.

*As the shallots will cook further after you scoop it up from the wok, therefore it is important to not to fry it until golden brown in the wok. The photo above shows the slight changes in colour from while it’s hot till when it’s cool.


5. Set the deep fried shallots to cool completely. Lightly loosen it with a pair of chopsticks.

6.  Once the deep fried shallots have cool completely, keep it in air tight jar/ container.

7. Once you have done with your frying, allow the cooking oil to cool before storing it in your oil pot for other usage.

Deep Fried Shallots Recipe



Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

Ingredients

  • Shallots
  • Cooking oil

Directions

  1. Peel and slice the shallots into equal sizes.
  2. Heat up a wok/ pan with cooking oil. To ensure the cooking oil is hot enough, you can test by putting a skewer/ chopsticks in. Once it starts to bubble immediately, that means the cooking oil is ready.
  3. Add in the shallots, and stir it occasionally to allow even cooking.
  4. Once the shallots are lightly brown, scoop it up and set aside to drain the excess oil and to cool down.
  5. Set the deep fried shallots aside to cool completely. Lightly loosen it with a pair of chopsticks.
  6. Once the deep fried shallots have cool completely, keep it in air tight jar/ container.
  7. Once you have done with your frying, allow the cooking oil to cool before storing it in your oil pot for other usage.

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