Out of all the cooking methods, deep-frying is the least preferred cooking method for me. Why? Besides health reasons, I want to minimize my cleaning job. But this doesn’t mean I am totally rejecting deep-frying food. I don’t mind to eat it once in a while if it is done by others. Hehehe!
This fried shallot is the only deep-frying dish in my entire recipes. I made it on a weekly basis as I need the flavoured shallot oil for tossing my blanching vegetables. It also added extra flavour to some dishes in my cooking ie steamed silky eggs and steamed minced meat. The method I used is simple, not messy and still can produce crispy golden brown shallots to be used in my cooking. The key point is TIMING!
Shallots (peel and slice) – But don’t slice it too thin as it will turn to dark brown easily
Oil (I use extra light olive oil that is suitable for deep-frying)
1 long wooden chopstick (used for cooking)
1) Heat up a small sauce pan. Make sure it is dry. Otherwise water and oil will create a “symphony” in the kitchen.
2) Pour oil inside and let the oil heat up first. The amount of oil used depends on your own requirement but do not exceed half of the sauce pan. It provides some rooms if the oil splashes.
3) When oil is hot (not steaming hot), put your shallots in. Deep-frying under medium heat (adjust the heat if needed)
4) Start stirring occasionally using the chopstick. This is the most crucial time that you need 100% undivided attention to monitor the shallots. It may take a while for the shallots to change colour (approx 10-15 mins – depending on the amount of oil and shallots you use)
5) Once the shallots start to change colour, turn off the heat immediately. The heated oil will continue to fry the shallot. Stir occasionally until it reaches the desired colour (light or darker brown – up to your own preference). Refer to pic below.
6) Drain the fried shallots using a strainer. Keep the oil aside and let it cool down.
7) Pour the fried shallots on a kitchen towel to absorb the oil. When it is cool, store it in an air-tight container. Try to consume it within a week. I personally do not keep the fried shallots separately. When the oil is cool, I will pour the fried shallots back into the oil and keep them together in a small ceramic container (refer to pic below).
Tip: You may also add a pinch of salt as suggested by this mommy. (I personally have not tried this method.)
You may use fried shallots in the following recommended recipes:
a) blanching vegetables (broccoli)
b) yam rice
c) steamed silky eggs
d) steamed minced meat with mixed vegetables
e) steamed mashed beancurd and fish paste 老少平安