Crispy fried shallots

Crispy fried shallot is a very popular side ingredient or garnishing for fried noodles and stir fried vegetables. It can be used as a condiment for porridge and added to rice especially when eating bah kut teh. At any time I have to keep at least one bottle in the house because the demand is high. LOL!!! In fact it is very easy to make.

Shallots (小葱) are small, golden-brown members of the onion family. The flavour of a shallot is much milder and sweeter than that of an onion. Most varieties are smaller than onions, have finer layers and contain less water. Their lower water content means they need to be cooked more gently than onions. Like onions, when sliced, raw shallots release substances that irritate the human eye, resulting in production of tears. Shallots are loaded with antioxidants like vitamins A and C, and other key minerals. They have the highest phenolic content, making them the onion variety highest in antioxidant and anti-cancer activity. In Ayurveda medicine, shallots and other onions have a natural “cooling” effect on the body, which helps reduce muscle aches, inflammation, water-retention, and swelling. Today, the plant’s antibacterial, antifungal, and antiviral properties are of great interest to the medical community. Various clinical studies have shown shallots’ potential in natural cancer treatment, detoxifying the body, reducing food allergies, improving heart health and circulation, controlling blood sugar levels, and maintaining strong bones.

Put the shallots into a basin of water for 5 - 10 minutes.

Cutting the shallots this way will help reduce the tearing effect so no more crying. This method also helps prevent the onion skin flying all over the house especially if the fan is on.

The skin is left in the water and is easier to throw away

Wash the shallots

Drain the water until the shallots are quite dry

Slice the shallots as thinly as possible

Add 2 tsp salt onto the shallots

The salt will help to make the shallots crispy and adds flavour to it

Use your hands and mix it thoroughly

Spread it out on a tray and leave it to dry for about 4-5 hours

Put enough oil in the wok to completely cover the shallots

Put in the shallots only when the oil is smoking hot

If you put in the shallots too early it will become soggy instead of crispy

Keep stirring the shallots so that it will brown evenly

As soon as the shallots turn light golden brown turn off the fire as it will turn golden brown really quickly

Remove from the wok and spread it out on a tray for it to cool down

The oil used for frying the shallots can be kept to cook noodles and stir fries as it is very fragrant

Transfer to air tight containers