📝 About This Recipe
A staple of Southeast Asian pantries, these golden-brown shallots offer an irresistible combination of delicate crunch and deep, caramelized sweetness. Known as 'Bawang Goreng' in Indonesia and Malaysia, they transform from pungent bulbs into lacy, savory jewels that elevate any dish they touch. Beyond the crunch, this method yields a byproduct of fragrant shallot-infused oil that is pure liquid gold for your kitchen.
🥗 Ingredients
The Aromatics
- 1 pound French Shallots (peeled and roots trimmed)
The Frying Medium
- 2 cups Neutral Oil (Grapeseed, Peanut, or Canola oil)
Seasoning & Preservation
- 1 teaspoon Fine Sea Salt (to taste)
- 1 tablespoon Cornstarch (optional, for extra long-lasting crunch)
👨🍳 Instructions
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1
Begin by peeling the shallots. Slice them into thin, uniform rings approximately 1/8th of an inch thick. Using a mandoline is highly recommended here to ensure even cooking; uneven slices will result in some burning while others remain soggy.
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2
Place the sliced shallots in a large bowl and gently toss them with your fingers to separate the rings. If using cornstarch for extra crispness, sprinkle it over now and toss until the shallots are very lightly dusted.
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3
Line a large baking sheet with three layers of paper towels and set it near your stovetop. This is crucial for immediate drainage once the shallots reach their peak color.
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4
Place the sliced shallots and the cold oil into a high-sided heavy-bottomed pot or wok. Starting with cold oil allows the moisture to evaporate slowly, resulting in a more uniform crunch.
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5
Turn the heat to medium-high. Stir occasionally with a heat-proof spatula or long chopsticks to ensure the shallots don't clump together as the oil begins to bubble.
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6
Once the oil reaches a steady boil and the shallots begin to soften (about 8-10 minutes), reduce the heat to medium. Maintain a gentle, consistent bubble.
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7
Continue cooking, stirring more frequently now. Watch for the steam to subside; this indicates that most of the water has left the shallots.
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8
As the shallots start to turn a pale blonde color, stay vigilant. This is the 'danger zone' where they can go from perfect to burnt in seconds.
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9
When the shallots are a uniform golden-tan (not yet dark brown), immediately remove the pot from the heat. Carry-over heat will continue to darken them significantly.
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10
Quickly strain the mixture through a fine-mesh metal sieve set over a heat-proof bowl to catch the flavored oil.
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11
Immediately spread the hot shallots onto your prepared paper-towel-lined baking sheet in a thin, even layer. Use a fork to scatter them so they don't steam each other.
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12
While still hot, sprinkle the sea salt over the shallots. This allows the salt to adhere to the residual oil.
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13
Allow the shallots to cool completely at room temperature. They will become much crispier as they reach room temperature.
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14
Once cold, store the shallots in an airtight glass jar. Store the cooled shallot oil in a separate jar in the refrigerator for up to 2 weeks.
💡 Chef's Tips
Always use a mandoline to ensure slices are perfectly even, which prevents smaller pieces from burning. Don't wait for the shallots to look 'done' in the oil; pull them out when they are blonde, as they continue to cook for 1-2 minutes after being strained. If your shallots turn out greasy, you likely didn't have enough oil or didn't spread them out thin enough while cooling. Avoid using red onions as a substitute; shallots have a much lower water content and a higher sugar content, which is essential for this texture. Never discard the frying oil—it is incredibly flavorful and can be used for stir-frys or salad dressings.
🍽️ Serving Suggestions
Sprinkle generously over a bowl of Vietnamese Pho or Thai Congee for a textural contrast. Use as a gourmet topping for green bean casserole or mashed potatoes to replace store-bought versions. Fold into a sour cream and chive dip for the ultimate elevated chip dip. Top a seared steak or roasted fish to add a sweet, savory crunch. Scatter over a simple avocado toast with a drizzle of the shallot oil and red pepper flakes.