How To Make Crispy Fried Shallot (And Shallot Oil) In Small Batches

Crispy fried shallot is a delicious topping for many asian dishes. The shallot oil is a byproduct that can also be used during the cooking process that adds a really nice fragrance. Many recipes for crispy fried shallot and fragrant shallot oil require making in large quantities which is not very practical unless you plan to eat a lot of it or give it away. Here is a quick recipe for making a small amount enough for a few meals and tastes much better than a store bought version.

0:00 Intro
0:08 Slice shallot and start frying
0:22 Add seasoning
0:41 Remove and drain well
0:52 Ready to enjoy

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The full recipe is below
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150g shallot, sliced thinly
1 cup vegetable oil
⅛ tsp salt

Place shallot in a room temperature pan.
Pour oil over and spread shallot out evenly.
Adjust the amount of oil for your pan so that the oil just covers the shallot.
Turn on to low medium heat.
Add salt once oil starts to bubble.
Continue cooking for 20-25 mins until shallot turns light golden brown.
Stir occasionally throughout to ensure that shallot cooks evenly.
Remove fried shallot from pan and spread out evenly on a kitchen paper to allow it to dry out.
Add more salt to taste if necessary.
Reserve fragrant shallot oil for other recipes.

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