200g shallots (small onions, red or purple ones) sliced thinly and uniformly
350ml vegetable/canola oil
1/2 tsp salt
kitchen paper towels
Heat oil to medium. Pre-heat the oil before adding the sliced shallots to wok.
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.
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.
Store the fried shallots in an airtight container in the fridge (for about a week).
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.
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.