Shallots and Shallot Oil
A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your rice, or over Asian-marinated and grilled fish. So many things you can do with just two ingredients.
1 cup oil
1 cup shallots, sliced thin
Heat oil over medium heat in wok. Add shallots and cook. If planning to use oil for stir-fry, take some out before the shallots turn brown so that you keep the flavor delicate and avoid making dishes taste bitter. Continue cooking shallots until golden, stirring frequently. Remove with slotted spoon, draining well, and continue to drain on paper towels.
Hi Stef, I tend to get lazy and just get the store-bought fried shallots, and microwaved them on medium, and the oil is retained for later use. If I get lucky, then I’ll deep fry them haha, worst scenario, I just soak the deep fried shallots in oil for a day, and it worked well too
I do this deep-frying of shallots too, once in a while. Once, it was ok….the other time, turned out a little burnt. But I still like to use this for garnish, PLUS it flavors up a dish a lot! Yes, yes, it works esp. well with Mee Rebus. Now I remember, I started frying shallots specially for Mee Rebus. The leftovers shallots, I just keep in the fridge for later use :p
i have never bought shallots before. next time.