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If there is one condiment that is so basic and simple, and yet can easily elevate any dish, it has to be the humble crispy shallots. It deserves a spot in every Asian kitchen. You can easily buy this in any groceries stores, even in Ikea food section (in Singapore). But I prefer to make them myself, only because I use fresh oil instead of recycled oil commonly and repeatedly used in commercial kitchens.
Is baked crispy shallots better than fried shallots?
In this baked crispy shallots recipe, I find that baking has a lot more control over deep fried shallots. When it’s deep fried, it’s not so easy to see if they have turned really crispy, and if you missed a second, the shallots might actually overcooked as the hot oil will continue to fry it even after you turn off the heat. It happened to me once, I cooked it until it turn really golden brown, turned off the heat and leave it in the oil for a while, only to return and see if turned black and burnt. When deep frying it over the stove, be very careful and keep a close lookout and be ready to remove it from the oil as soon as it’s ready. Whereas for baking, not so much oil is used, and you can see from a glance, from the baking tray if the shallots have turned golden brown and crispy.
Tips for making perfectly baked crispy shallots
- Choose the right shallots. Look for small to medium shallots with firm skins and no sprouting.
- You don’t need to wash the shallots before cutting. Just trim off the top and bottom, and peel off the layers of skin.
- Slice the shallots evenly and thinly if possible. I know that can be a challenge trying not to tear up while cutting. Consistent thin slices mean even browning. Uneven slices can result in burnt bits and soggy pieces for some parts.
- Toss in a neutral flavoured oil lightly, making sure it’s just enough to coat. If coated too much, the shallots won’t crisp up, and if too little, they’ll dry out before turning golden brown.
- Spread the oil coated shallots evenly in a single layer on a non-stick baking tray. Or add a layer of baking paper on the baking tray. Crowding the shallots too close will trap moisture, leading to steaming rather than crisping.
- While you should try not to keep opening the oven door to check, do keep a close watch near the end, as shallots can turn from golden brown to burnt very quickly; once they reach the right color, remove them immediately and let it cool completely.
- Once cooked, place them on kitchen towels or baking paper to absorb any extra oil.
What are the ways to use crispy shallots
Crispy shallots are more than just garnish, it’s a flavour enhancer, aroma booster, and adds a crunchy texture to noodles, rice, stir fries, soups, dim sum, and a whole lot more. When cooked well, crispy shallots are a balance of sweet and savoury.
The beauty of crispy shallots lies in their versatility. You can sprinkle them generously over steamed rice, fried rice or fried bee hoon for that aromatic crunch. Add to congee or porridge or even noodles — from laksa to dry mee pok. Or even onto stir-fried vegetables or tofu for an instant upgrade. Add to muah chee for a subtle aroma. So much possibilities!
How to store crispy shallots
Use a clean and dry airtight container. Let the shallots cool complete on a paper towel. The paper towel will absorb the extra grease. Then transfer the shallots into the container and keep it air tight in room temperature. I don’t really like to keep it in the fridge as cold shallots doesn’t gel well with warm food.
Baked Crispy Shallots
Detailed Step-by-Step Video
Ingredients
- 300 g shallots, small to medium sized
- ½ cup vegetable oil, neutral-flavoured, enough to coat the shallots
Instructions
- Trim off the top and bottom part of 300 g shallots, peel off the skin. Slice the shallots into consistent thin pieces.
- Add about 1/2 cup vegetable oil and sliced shallots onto a non-stick baking tray. Mix the oil and shallots, ensuring the shallots are evenly coated with the oil. Use only just enough oil to coat the shallots. Spread the shallots as thin as possible on the baking tray.Note: Avoid crowding the shallots as it will result in steaming rather than crisping. Use a non-stick baking tray or add a baking paper on the baking tray.
- Bake in pre-heat oven at 180C or 356F for about 15-18 minutes. Use a spatula to flip the shallots every 5-6 minutes. Bake until the shallots turn golden brown.
- Transfer the shallots onto a paper towel to absorb any excess oil.
- Once cooled completely, store the shallots into an airtight container at room temperature.
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