If you love Taiwanese cuisine, you may have heard of fried shallots. They are crispy and golden brown. Fried crispy shallots are an essential and popular side ingredient for Taiwanese food, especially Taiwanese braised pork like Lu Rou Fan and Gua Bao. The oil used to fry the shallots can be kept for noodles, soups, and stir-fries.
We will share basic guidelines for making this lovely topping for your congee, porridge, or based dishes.
Ingredients
2 cup vegetable oil (peanut oil)
2 cups shredded shallots
How to make fried shallots
Peel the shallots and then shred them.
Then, add it to a wok or pot with cold oil
Heat over high fire and stir occasionally during the process. At the beginning you may find lots of bubbles on the surface, which is caused by the water content.
When the shreds turn brown, slow down the heat and keep stirring until golden brown.
Transfer out immediately. They will be crispy as they cool down. Save the oil for noodles, stir-frying dishes, and salad. I love shallot oil so much because it has a strong aroma.
Ingredients
- 2 cups vegetable oil , peanut oil
- 2 cups shredded shallots
- small pinch of salt
Instructions
- Peel the shallots and then shred.
- Place oil and shallot shreds into a sauce pan. Heat over high fire and stir occasionally during the process.
- When the shreds begin to turn brown, slow down the heat and keep stirring until golden brown.
- Transfer out immediately and remove extra oil with kitchen paper. They will be crispy as they cool down.
Nutrition
