Fried shallots & garlic

Preparation info

  • Difficulty


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Although this might sometimes seem like a bridge too far, it’s what really makes South-East Asian food special. The nutty salty taste and crunch add bags of flavour to any salad, curry or noodles.


  • 500 ml (17 fl oz/2 cups) vegetable oil, for frying
  • 6 small golden or red shallots, very thinly sliced
  • 2 tablespoons plain (all-purpose) flour
  • 2 garlic cloves, very thinly sliced


Pour the vegetable oil into a wok or saucepan so that it is about 10 cm (4 inches) deep, and warm over medium heat.

Combine the shallots and flour in a bowl, then transfer to a sieve and shake off the excess flour. The oil is ready when you put in a shallot and it sizzles. You don’t want the oil too hot or they will burn and taste bitter. Gently fry the shallots for 5 minutes or until golden. Remove with a slotted spoon, drain on paper towel and sprinkle with salt. Add the sliced garlic to the oil (you don’t need to dust it in flour) and cook for 1-2 minutes or until golden. Remove with the slotted spoon and drain on paper towel, then sprinkle with salt.