Fried Shallots

I always fry this as a topping for many dishes. You can usually keep this for 2 weeks in an airtight container. An all-time favourite!


  1. Shallots, sliced same thickness (else they will not cook evenly)
  2. Pinch of salt


  1. Heat oil in wok.
  2. Deep fry shallots till light golden, Turn off heat.
  3. Strain and add salt.
  4. Store both fried shallots and shallot oil separately.
  5. You may use the shallot oil to fry other dishes for added fragrance.