Fried Shallots and Shallot Oil

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Dissolve salt in water by stirring until completely dissolved.
   ≈0:48
2. 2
   Pour the salt water over the sliced shallots, ensuring they are completely covered, and soak for about 10 minutes.
   ≈0:55
3. 3
   While the shallots are soaking, place a pan over the heat, add oil, and preheat thoroughly.
   ≈1:13
4. 4
   After 10 minutes, drain the shallots and pat them dry gently with paper towels.
   ≈1:42
5. 5
   Return the dried shallots to a bowl, sprinkle corn flour over them, and mix gently to coat evenly.
   ≈2:00
6. 6
   Test if the oil is ready by hovering your hand over the pan to feel the heat, or by adding a small piece of shallot—bubbles indicate the oil is ready.
   ≈2:22
7. 7
   Add about half of the coated shallot slices to the hot oil in batches, ensuring enough space for them to move and brown evenly.
   ≈2:44
8. 8
   Add a pinch of salt immediately after putting the shallots in the oil. Maintain a moderate oil temperature—not too hot (which causes quick burning) and not too low (which makes them soggy).
   ≈3:30
9. 9
   Fry for about 15 to 20 minutes until golden brown. Prepare a plate lined with paper towels and use a slotted spoon to scoop the fried shallots out of the oil and onto the plate.
   ≈3:38
10. 10
    Allow the fried shallots to cool to room temperature. Note that they will continue to deepen in color due to residual oil heat even after removal from the pan—this is normal.
    ≈4:01
11. 11
    Repeat steps 7 to 10 to fry any remaining batches of shallots.
    ≈4:36
12. 12
    Once the fried shallots have cooled completely, transfer them to a glass bottle or container and store in a cool place or refrigerator for up to 2 to 4 weeks.
    ≈4:27
13. 13
    To make shallot oil, strain the remaining oil through a fine sieve or filter to remove excess shallots, then store the oil in a glass bottle.
    ≈4:42