Crispy Fried Shallots


Preparation info

  • Difficulty


  • Makes


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

These caramelized shallots have the crunch factor, and their flavor is addictive. Fried shallots are essential textural components to Southeast Asian cooking. They’re sold everywhere in the region. They’re harder, but possible, to find in stores here, but making them is easy. The key is to cut the shallots very, very evenly. This ensures that some don’t burn before others become crispy. Once you’re done cooking the shallots, save their flavorful cooking oil for use in other dishes. Fried shallots freeze well. Bring them to room temperature before using them.


  • 8 large Shallots, halved through the root end, sliced -inch (0.3-cm.) lengthwise
  • ½ cup Vegetable oil


  1. Air-dry sliced shallots on a towel-lined baking sheet 1 to 2 hours.
  2. In a small skillet or wok over medium-low flame, heat oil for 30 seconds. Add shallots; cook, stirring often until golden brown (about 15 to 20 minutes). Be careful, shallots will continue to darken after they’re removed from the oil.
  3. Scoop or strain shallots from of oil. Spread evenly on a paper towel-lined plate. Cool 1 hour.