Crispy fried shallots is an important condiment in Asian cooking, especially Chinese food. It adds a light crispiness and a distinctive aromatic flavour to any dish. This is my family heirloom fried shallots recipe, definitely a must-have item in every kitchen! The fragrant shallot oil can also be kept and used in cooking.
- 500 grams shallots (small onions, red or purple ones)
- 650 ml vegetable oil (for deep frying)
- 1 tsp salt
- First, peel skin off the shallots. Then briefly wash peeled shallots in salt water. The salt helps the shallots to be crispy when fried...
- Get the full instructions at Huang Kitchen by Angie Liew