Makes about 1 cup
Prep &cook time | 15 minutes
I needed some crispy shallots for my fried rice the other day, but had run out of the store-bought ones. I did have a few brown shallots floating around the pantry so decided to make my own.
Ingredients
• 8 medium-sized brown shallots (these are the ones that look like daffodil bulbs, not the long green shallots also known as Spring onions.)
• vegetable oil, for frying
Method
1. Peel the shallots and slice very thinly.
2. Fill a large frying pan or chef’s pan to about 3cm deep with vegetable oil. Bring to a medium heat. To test, drop a tiny sliver of shallot into the oil. It should bubble, but not burn immediately. If it doesn’t bubble, allow the oil to heat a bit further.
3. Separate the shallot rings, and place them in the oil. Fry, stirring, for about 5 – 7 minutes or until they are dark golden brown and crisp.
4. Drain on a paper towel and store in an airtight container.
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