油蔥酥及紅蔥油Fried Shallots and Shallot Oil

Prep 20 min·Cook 25 min

1. 1You're here
   Step 1.

   Peel the shallots and slice them evenly, about 2 mm thick. Even slices brown at the same time.

   300 g Shallots (banana or round)

   Knife work

   Wok-chan's tip鑊仔貼士

   A mandoline is quick, but use the guard. Banana shallots are faster to peel than small round ones.
2. 2
   Step 2.

   Spread the slices on kitchen paper for 10 minutes and pat dry; wet shallots spit and turn soggy.

   300 g Shallots (banana or round)

3. 3
   Step 3.

   Put the shallots and oil in a wok or saucepan while the oil is still cold, then turn the heat to medium.

   300 g Shallots (banana or round)400 ml Cooking oil (or half lard)

   Deep-fry
4. 4
   Step 4.

   Fry, stirring often, for 15–20 minutes. The shallots will bubble, go limp, then slowly turn straw-coloured.

   300 g Shallots (banana or round)400 ml Cooking oil (or half lard)

   18 minDeep-fry

   Wok-chan's tip鑊仔貼士

   Keep the oil around 140–150°C. Too hot and the outside burns before the water is out.
5. 5
   Step 5.

   When they are light golden (a shade paler than you want), lift them straight out with a slotted spoon onto kitchen paper. They keep darkening off the heat.

   300 g Shallots (banana or round)

   Deep-fry

   Wok-chan's tip鑊仔貼士

   Dark brown means bitter. Pull them early.
6. 6
   Step 6.

   Sprinkle with a pinch of salt and spread out to cool; they crisp up as they cool. Strain the oil and cool it too.

   300 g Shallots (banana or round)1 pinch Salt400 ml Cooking oil (or half lard)

7. 7
   Step 7.

   Store the shallots and the oil in separate clean, dry jars.

   300 g Shallots (banana or round)400 ml Cooking oil (or half lard)