Fried Shallots Oil

INGREDIENTS

  • 200g shallots (small onions, red or purple ones) sliced thinly and uniformly
  • 350ml vegetable/canola oil
  • 1/2 tsp salt

TOOLS

  • wok
  • slotted ladle
  • kitchen paper towels
  • fine sieve

DIRECTIONS

  1. Heat oil to medium. Pre-heat the oil before adding the sliced shallots to wok.
  2. After about 10-12 minutes, when more than half the shallots have turned golden brown, turn off the stove – the shallots will continue cooking in the hot oil until they become fully brown.
  3. When the shallots are cooked, separate the shallots from the oil using a slotted ladle. Blot out excess oil by draining the shallots on kitchen paper towels.
  4. Store the fried shallots in an airtight container in the fridge (for about a week).
  5. Run the shallot oil through a fine sieve to get particle-free oil. Keep it covered with lid and use it in your cooking and stir-fries – it adds a great flavour to your cooking.
  6. Or combine and store fried shallots soaked in shallot oil in a small container. This combination is  useful  as a condiment for food such as oyster sauce vegetables. Keep this in the fridge so that it lasts longer. To use, simply place it at room temperature for about 20 minutes, where the solidified oil will become liquid again.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s