Crispy Fried Shallots and Shallot Oil (Hành phi và dầu hành)

Name: Crispy Fried Shallots and Shallot Oil (Hành phi và dầu hành)
Prep time: 20 min
Total time: 3 h 5 min

September 24, 2024

Prep 20 min Total 3 hr 5 min

Crispy Fried Shallots and Shallot Oil (Hành phi và dầu hành) © kvalifood.com

Two Vietnamese kitchen essentials from one process: golden, crunchy fried shallots and the fragrant oil they were cooked in. The shallots get scattered over everything from noodle soups to rice dishes, and the shallot-infused oil is used as a base for salad dressings and stir-fries. The key to getting them crispy (not greasy) is drying the sliced shallots first and frying them slowly over low heat.

Ingredients

2 cups vegetable oil
200 g brown shallots

Directions

Peel the brown shallots, leaving the root end intact so they hold together. Slice them thinly and evenly.

Spread the sliced shallots on an oven tray and either dry them in the sun for 2 hours, or in a 100°C oven for 15 minutes with the door slightly open. This step removes moisture and ensures crispiness.

Heat the vegetable oil in a wok or deep pan until warm - not smoking hot. Add the dried shallot slices and fry slowly over low heat for about 10 minutes.

Stir gently with chopsticks, moving from the edges toward the centre to ensure even cooking.

Once the shallots turn a light golden colour, turn off the heat immediately. They will continue to darken as they cool.

Lift the shallots out with a slotted spoon or sieve and spread them on a tray lined with paper towels. Let them cool completely - they crisp up as they dry.

Store the cooled fried shallots in an airtight container. Transfer the shallot oil to a separate jar and keep it in a cool place.

Notes

Both the shallots and the oil keep for about 1 month.
The shallot oil works as a base for many Vietnamese salad dressings.
Don’t rush the frying - high heat will burn the shallots before they crisp up evenly.