An essential in Taiwanese cooking. Make a batch and store for up to a month.

Ingredients

  • 4 cups vegetable oil
  • 1 pound shallots (about 25 shallots), thinly sliced crosswise

Method

Heat the vegetable oil in a large pot over medium-high heat until it reaches 325°F on a deep-frying thermometer. Once the oil is hot, dip a wooden chopstick in the pot. If bubbles form around the chopstick, the oil is ready.

Fry the shallots ½ cup at a time for 8 to 10 minutes, until they start to brown and crisp. Keep an eye on the shallots, as they cook quickly and can easily burn. Using a spider or slotted spoon, transfer the shallots to a plate lined with paper towel to absorb excess oil. Repeat with the remaining shallots. Let the shallots cool completely. Transfer the shallots to an airtight container and store in the fridge.

Photo by Vanessa Wong
Tiffy Chen

Tiffy Chen