Homemade Crispy Shallots
Simple to make, delicious to eat and adds great texture to many asian dishes
Servings 10 people
- 3 shallots thinly sliced
- 300 ml vegetable oil
- 1 pinch salt
Slice shallots thinly and evenly - using a mandoline gives you the best results
Place oil and shallots into a medium saucepan and turn onto a high heat until they start to bubble - approx 5/6 minutes
Turn the heat to low and cook until shallots start to turn a light golden brown - approx 8/10 minutes. Pay close attention to the shallots at this point as they are quick to burn.
Remove shallots from oil and let drain on paper towel, sprinkle with a pinch of salt and enjoy!
- medium saucepan
- sieve or slotted spoon
- plate/baking tray
- use a mandoline when slicing shallots. It's quicker, easier and you will get even slices!
- store crispy shallots in an airtight container and they will last for a few weeks if you haven't demolished them already!
- i used canola oil but any neutral oil will work. Bonus is strain the oil through muslin cloth and you have yourself some beautifully flavoured shallot oil.
Calories: 264kcal | Carbohydrates: 1g | Protein: 1g | Fat: 30g | Saturated Fat: 24g | Sodium: 5mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg