Ingredients:
300g shallot
600ml cooking oil
1 tsp salt + sprinkle
Directions/Instructions:
- Peel and sliced thinly. Add 1 tsp salt and mix well for a min (Note: Help to release the excess mucus and starch). Let it rest for a min.
- Rinse with water to wash away any excess starch and mucus. Wash away the salinity as well. Drain off the water and let it dry off on a kitchen paper towel before frying.
- Pour the cooking oil while the wok is yet to be heated up. Start to fry the sliced shallot from the cold oil.
- Keep stirring the sliced shallots to spread the hot oil evenly on medium-low heat for about 8-10 mins.
- When the shallots turn slightly yellowish-brown, keep eye on the flame to prevent it from getting burnt.
- When it starts to turn golden, turn off the heat and prepare to scoop it out.
- Drain the fried shallot onto a kitchen paper towel. Sprinkle 1 tsp of salt over the cooked shallots. Let it cool completely. Store in an air-tight container.
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