Crisp-Fried Shallots

Preparation info
  • makes about

    225 g

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

Nowadays, I think, crisp fried onions can be bought ready-made in most supermarkets anywhere in the world, and they are very good as long as you don’ t keep them beyond their best-by dates. If you want to make your own, use shallots rather than onions. Shallots fry crisp without being coated in flour.


  • 150 ml/ ¼ pint vegetable oil
  • 450 g/ 1


Heat the oil in a wok or non-stick frying pan until a slice of shallot dropped into it sizzles immediately. Fry the shallots in 2 batches, stirring all the time, for 3-4 minutes each batch, or until crisp and golden brown. Take out of the pan with a slotted spoon, drain in a colander and let cool. In an airtight container, they will stay fr