Crispy fried shallots have many use. You can sprinkle some over your stir-fry, over congee, noodles and rice. They elevate your simple dish to a whole new level. They are an essential ingredient for making briyani and begedil.
And the list goes on…
Some people I heard even like to snack on ’em. Like potato chips. Not me though.
You’d think that making these guys are easy. Slice the shallots and fry them in hot oil, right? Not quite.
You want sweet, crispy fried shallots, not soggy, burnt and bitter ones. It takes a bit of an effort and some TLC. Here are some tips.
Tip # 1: Use fresh, firm shallots
I don’t need to remind you to use the best ingredient you can get your hands on, every time. Use fresh, firm shallots. You don’t want to use those that have been sitting in your fridge for weeks and starting to grow sprouts.
Tip # 2: Keep the shallots dry
It is important to keep the shallots dry during preparation. So what I do is peel and rinse the shallots the night before. I then place them on a baking tray lined with kitchen tissue to dry.
The next morning, slice the shallots and spread them on a baking tray lined with kitchen tissue.
Now I can go about doing other stuffs. Let the shallots air dry slightly.
WARNING: Don’t dry them under the sun!
Tip # 3: Don’t slice them too thinly
If they’re sliced too thinly, they’ll lack texture and have a higher tendency to burn while frying. About 1½ to 2 mm would be just about ok.
Later in the day… when you’re ready to start frying…
Tip # 4: Add flour for a crispier finish
For the batch that I’m made today, I used:
- 800g shallots
To the sliced shallots, I added:
- 1 tsp salt
- 3 tbps corn flour; and
- 3 tbsp rice flour
Mix to evenly coat the shallots.
Tips # 5: Fry at the right temperature
I must be honest: I don’t measure the temperature of my oil. I just use senses. Sorry, not very helpful there. But I bet not many of us own a thermometer in the first place.
If your senses tend to fail you, a way of testing the oil is by sticking a bamboo chopstick in the oil. If the oil bubbles up, it’s good to go.
Heat up the wok with enough oil to deep fry. If you don’t want to use too much oil, you can fry the shallots in batches.
The oil needs to be heated to medium high point, hence it’s best to use high burning point cooking oil.
Fry the shallots.
When they start to turn slightly brown, reduce the heat. Stir every few minutes.
When they’ve turned golden brown, take the shallots out using a spider web or a slotted spoon and drain any excess oil. The photo above was taken just before I scooped the shallots out.
Place them on a baking tray lined with kitchen tissue to further absorb any excess oil and to let cool completely.
Tip # 6: Take the shallots out of the wok a minute or two before they are fully done
The shallots will continue to cook while still warm so do take them out of the wok a shade of two from the color that you’re looking for, else they will turn a darker shade and become bitter by the time they’ve completely cooled.
Once completely cooled, store in air tight container.
Now you can enjoy them whenever you want.xo
