How to make Crispy Fried Shallots & Shallot Oil 香脆红葱头酥和葱头油做法

Crispy Fried Shallots is a popular condiment used in Asian cuisines as garnishing and can be used in cooking to elevate the flavour. 

Crispy shallots and shallot oil are the must-have ingredients in my kitchen. If you're following my recipe post, you'd know I love to garnish my home cooked dishes with fried shallots. As for shallot oil, it can be used in marinating meat or add in steamed fish, tofu dishes or blanched vegetables. 

The process of making fried shallots can be tedious if you slice the shallot manually with a knife or cutter. All these years I have been using my "hand power" to slice shallots, I knew how difficult it is. 

This was one of the picture that I randomly took few years back in 2017.
The shallots were sliced manually, took long time to slice...

Recently, I have got this 2 in 1 Salad & Fruit Dessert Maker from Song Cho, you can find the product description here. I have tried using this machine to slice shallots and it was brilliant! The shallots were sliced very quickly, effortlessly and the thickness is even although the shapes of each slices may not in perfect round shapes. Watch this video here to see how it works:

Celebrating Singapore's 54th birthday, Song Cho 2 in 1 Salad & Dessert Maker is going $54 each from now till August 12, 2019.
Available at their showrooms and eshop only, while stock lasts.
🏠 Showrooms - https://www.songcho.com.sg/Store-Locator
🛍 Eshop - https://www.songcho.com.sg/Promotions

Picture by Song Cho

Ingredients: 材料

400g Shallot (peeled & washed) 洗净，去了外皮的红葱头/小葱头 400克

Cooking Oil (enough to cover the shallots) 菜油 适量

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Slice shallot thinly. The easiest way is to use Song Cho 2 in 1 Salad & Dessert Maker, use the green cutter insert #1 for cutting thin, smooth and even slices. 
红葱头/小葱头切薄片。建议用松厨蔬果甜品制造器来切，非常快速，厚度又均匀。

2. Add oil in a pan/ wok (I use Song Cho Ideal Wok), the oil has to be enough to cover the shallots. 
锅里倒入适量的油（冷锅下油），油量需足够盖过葱头片。我用的是松厨IDEAL万能锅。

3. Place a wooden chopstick or drop a thin slice of shallot in the oil to check if the oil is sufficiently hot for frying. 
以中小火烧热油。用木筷子或放入一片葱头试油温。

4. When the oil is bubbling around the chopstick/ shallot, carefully add in all the sliced shallots. Fry over medium low heat, gradually stir with a pair of wooden chopsticks.
木筷子或葱头片周围有气泡后就加入所有的葱头片。

5. When the shallot turn light golden brown, remove the pan/ wok from heat and pour the oil through a sieve to separate the crispy shallots and shallot oil.
中小火炸至浅金黄色后过滤，把葱头酥和葱头油分开。炸的过程需不断搅拌才能均匀上色。

6. Once completely cooled, store crispy shallots in air-tight containers for up to 3 months Shallot oil can be stored in a glass jar/ containers for about 1-2 weeks. Shelf life may be vary depends on the room temperature and humidity. 
完全冷却后分别放进密封罐即可。葱头酥可以收大概3个月左右，葱头油可收大概1-2星期。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!