Added bonus to any of your dishes on top, like congee, soup or dry noodles, minced fillings or steamed fish with these yummy crunchy texture. These fragrant shallot oil can be re-use to make a flavour booster for any dish, like fried rice and dry noodles.
Directions:
1) 1 bag 300g Asda Echalion Shallots.
Rinse under cold running water to remove any peel residue. Rinsing also reduces the residue that causes your eyes to water when handling shallots.
2) Cut the top, end and skin off. Let soak in water for approximately 10 minutes. (It helps to prevent eye contact to the chemical released by the shallots are allyl sulfide, and also exist in spring onions and garlic, reactions which results in a gas that may burn, irritate the eyes and tears).
3) Just be sure to rinse the shallots thoroughly. Cut each shallot crosswise as thinly as possible.
4) All you need to do is give the sliced onions a good soak in a bowl of water. Rinse under the cold water, strain with a fine mesh strainer. Mix with some corn flour to dry it up before frying them.
5) Heat vegetable oil in a wok or a saucepan over medium low heat.
6) Add shallots, cook and stir until they are golden brown. Depending on the amount of shallots being fried, it takes about 20-25 minutes.
7) As soon as the shallots turn a light golden colour, remove them from the hot oil into a metal strainer. Fried shallots will continue to brown to a golden colour. Strain the oil in a bowl and pour into a jar when it is cool enough to handle.
8) Allow fried shallots to cool completely before storing in airtight jars. Use within a month.
Enjoy!
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