Homemade Shallot Oil (葱头油)

Shallot oil is the ultimate condiment for almost everything! It's one of the
most versatile, flavour-enhancing condiment that simply elevates any dish, be it
noodles, fried rice, soups, stir fries, radish cake, and even muah chee. You can
easily make your own shallot oil at home with just two ingredients and less than
20 minutes.

Servings: 2 bottles

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

condiment

Cuisine:

Chinese Asian

Keywords:

condiment Shallot Oil

🧂 Ingredients

15-20 shallots
1.5 cup vegetable oil

neutral flavoured

Instructions

1 Peel and slice 15-20 shallots evenly and thinly.
2 Warm 1.5 cup vegetable oil over low heat in a sauce pan. Once warmed and very
tiny bubbles can be seen, add the shallots in.
3 Cook the shallots, stirring it occasionally. Once half of the shallots turn
golden brown, turn off the heat. The shallots will still cook for a few more
minutes so to avoid burning, turn off heat and let it continue to cook.
4 Shallots will turn golden brown but not burnt. It takes a total of 15-20 minutes
depending on heat.

Note: If the shallots are still not brown yet, turn on low heat and let it cook
slowly for a while then turn off heat again. It can get burnt easily if not
carefully to turn off heat before burning point.
5 Let the shallot oil cool completely.

Store in airtight containers and store in room temperature for up to 4-6 weeks.

Optional to remove some of the shallots, put it onto a paper towel to absorb the
oil and you will have some crispy shallots.

Nutrition Info

Name	Amount
Calories	41 kcal