Cooking Instructions
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Step 1
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.
Step 2
Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
Step 3
Add enough
Vegetable Oil (as needed)
to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
Step 4
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.
Step 5
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.
Step 6
Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
Step 7
Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
Step 8
When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
Step 9
This favourite condiment can be used to garnish almost any kind of food. So Enjoy!
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