Pantry 101 – Fried Shallots

I have jars and jars of this in my pantry. Simply made from rose shallots that is peeled and cut into shreds and then deep, slow fry in hot oil. Strain and let it dry slightly before storing it in airtight jars. Goes with soups, noodles, stir-fried dishes, stews…..

They are a tad laborious to do. That’s why when I make them, I make sure to make a lot. It’s not so much the chopping but more the skin-peeling that I dread. After that, everything’s pretty quick and easy. If you don’t like to slice them manually, you can use a food processor to pulse them. The difference is, you get a more crumbly and finer texture.

I love fried shallots, was crazy bout them when I was a kid. So much so my mum had to hide the jars because my brother and I would sprinkle them on all our food. But somehow we would always find it, so she tried another maneuver, she would screw the lid on really tight to make sure we can’t open it, but the evil genius in me found a solution to that too. I’d take a butter knife, wedge it under the lid and lift the knife slightly to let out all the air pockets in the lid. My reasoning was that the trapped air made it locked tight, by letting out the air, I was able to loosen it. And it worked!!

She never found out either.

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