First, peel skin off the
Shallots (3 cups)
. Then briefly wash peeled shallots in salt water. The
Salt (1 tsp)
adds flavour and adds crisp to shallots when fried.
Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
Vegetable Oil (2 2/3 cups)
to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
Slowly add in the sliced shallots and cook gently, stirring occasionally, for about 10-12 minutes. Also stir around the edges of the wok to avoid burnt shallots.
When more than half of shallots have turned golden brown, turn off the heat. Continue to cook in the hot oil until all shallots gradually turn golden brown.
Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
This favourite condiment can be used to garnish almost any kind of food. So Enjoy!