Crispy Shallots

Method6 steps · about 20 min

1. 1

   Step 1: Peel the 300–350 g shallots, wash them and pat them thoroughly dry. Slice thinly across the shallots into rings.

   Uses 300–350 g shallots · Clean water, as needed to wash the peeled shallots

2. 2

   Step 2: Measure 1½ rice bowls of oil using the same bowl for the full and half measures. Add the oil to a wok and heat over high heat until ready for frying. Have a metal sieve and clean heatproof bowl ready.

   Uses 1½ rice bowls oil, for frying

3. 3

   Step 3: Carefully add only the dried, thinly sliced shallots to the hot oil. Fry while stirring constantly, watching closely as their colour begins to change.

   Uses Only the dried, thinly sliced shallots, excluding peel and washing water · Hot shared frying-oil bath

4. 4

   Step 4: As the shallots start to colour, reduce the heat to low. Continue stirring and frying until they are light brown, then switch off the heat immediately.

   Uses Shallot slices frying in the same oil

5. 5

   Step 5: With the heat off, keep stirring constantly as the hot oil finishes cooking the shallots. Stop as soon as they are just golden, before they become golden brown and bitter. If they remain underdone, briefly return the wok to low heat while watching closely.

   Uses Light-brown shallots in the hot oil, with the heat switched off

6. 6

   Step 6: Immediately pour through the metal sieve into the clean heatproof bowl to separate the golden shallots from the flavoured oil. Let the shallots cool and drain, then use them as a garnish. Cool any leftovers promptly, place the shallots and oil in separate clean covered containers and refrigerate at 4°C (40°F) or below. Use the shallot oil within four days or freeze it; do not keep it at room temperature for storage.

   Uses Golden fried shallots and their hot frying oil, to be separated