In most of my marinades and recipes, I have listed shallot oil as one of the ingredients but I have not written on how to get shallot oil. Therefore, fried shallot and shallot oil shall be the recipe for this week.

• Serving: 1 bowl yield
• Difficulty: Takes about 3 tries to master

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Ingredients:

• 200g Shallots
• 2 cups Canola Oil

Prepare:

1. Peel and slice shallots thinly

1.

Method:

1. Heat canola oil.
2. Put in sliced shallots.
3. Stir till nearly golden.

1.  2.

3.

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Note:

1. You wouldn’t want to fry till the shallots are golden brown as the shallots will continue cooking in the hot oil after you turn off the heat. Therefore if you stir till nearly golden brown and turn off the heat, it will turn to a nicely golden brown as it continues to cook in the hot oil.
2. If you cover the unused portion and refrigerate it, it can last up to 1 ½ week. The fried shallots will remain crispy in the oil.
3. You can drizzle the oil over soup and porridge for the extra fragrance. Add the oil to marinades and use the fried shallots for garnishing.