Crisp Shallots and Shallot Oil

Plus: More Vegetable Recipes and Tips

  • Servings: Makes 2/3 cup crisp shallots and 7 ounces shallot oil
KEY: Winter, Frying, Asian, Chinese, Sauces & Condiments, Basic/Easy, Fast, Healthy, Vegetarian

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 1 cup peanut oil
  • 1 pound large shallots, peeled and thinly sliced

How to make this recipe

  1. Heat a wok over high heat for 40 seconds. Add the oil and shallots and cook, stirring occasionally, until the shallots soften, about 5 minutes. Reduce the heat to moderate and stir frequently until the shallots are golden and crisp, about 10 minutes. Strain the oil. Drain the shallots on paper towels.

Make Ahead

The shallots and oil can be refrigerated separately for up to 2 months.

Notes

One Tablespoon Crisp Shallots Calories 18 kcal, Total Fat 1.2 gm, Saturated Fat .2 gm.
One Teaspoon Shallot Oil Calories 41 kcal, Total Fat 4.6 gm, Saturated Fat .8 gm.

Contributed By Published February 1997

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




455728 recipes/crisp-shallots-and-shallot-oil 2013-12-06 Eileen Yin-Fei Lo winter|frying|asian|chinese|sauces-and-condiments|basic-easy|fast|healthy|vegetarian february-1997,eileen yin-fei lo,crisp shallots,shallot oil,fried shallots,shallot-infused oil recipes,crisp-shallots-and-shallot-oil 455728
Close