Learn how to make Asian-style crispy fried shallots on the stove or in the air fryer and shallot-infused oil.
Shallots are important ingredients in the Southeast Asia kitchen. They are called for in a lot of recipes if I can put it that way. They are used for stir-fry, stew, and as a topping. It’s one of my favorite condiments. We call shallots as “bawang merah” in Indonesia. In Indonesia, there are special shallots specifically used for making crispy fried shallots. They are much smaller in size and more intense in color, purplish red. The European version of shallots is longer and bigger and paler in color.
Fried shallots crisp or known as bawang goreng in Indonesia is a highly popular topping on dishes like noodles, curry, rice, salad, etc. I personally LOVE..LOVE fried shallots crisp. In fact, each time a family member comes to visit us, I always ask them to help me get fried shallots crisp from Indonesia. Fried shallots crisp is available here in the Asian grocery store too. My mom complained about it not being “original” enough 🙂 and I can’t blame her for that because if you eat the two side by side, you’ll know what I mean.
How to make crispy fried shallots by deep-frying
1. Peel the shallots and then slice them thin enough, but not too thin and preferably cut in the same direction and the same thickness, about 1/16 inch (about 1.5 mm) so they will cook evenly
2. Toss the sliced shallots with vinegar and salt and let them sit for about 5 minutes. While waiting, preheat about one inch of oil over medium heat
3. Then rinse the shallots with water and drain off water. Just lightly pat with an absorbent paper towel. Add 1 teaspoon of salt and cornstarch and toss to combine
4. When you put a skewer into the oil, there should be bubbles around it. The oil is ready
5. Gently put the sliced shallots into the hot oil and lower the heat to medium-low and fry until they are just lightly golden brown. They won’t be crispy yet at this point. Don’t fry until they are golden brown because they will be too dark when we do the second frying. When they get too dark, the crispy shallots taste bitter
6. Remove with wire skimmer and place on absorbent paper towel
7. Let them cool down for about 10 minutes before frying for the second time
8. Bring the oil back to hot over medium heat. Test with a skewer again. This second frying will be a very quick one
9. Put the shallots back in again and fry for probably 30 seconds or so or until they are just golden brown. Don’t fry until they are too dark. Important tips: Please note that they won’t be crispy too at this point. So don’t try to fry until they are crispy. They crisp up after they have cooled down completely.
10. The oil that you use to fry the shallots is shallot oil. Transfer them into a heat-proof glass container. They can be kept at room temperature at a cool place
11. When they have cooled down completely, store them in a glass container if you have with a tight lid and I always store them in the refrigerator and they can be kept for months, but that never happens because we go over them too fast
How to make crispy fried shallots with air fryer
1. After rinsing the vinegar off , pat the shallots dry with an absorbent paper towel and toss with oil and salt
Brush the basket of the air fryer with oil and put the shallots in, in batches. Lay them in a single layer as evenly as possible.
2. Air fry at 350 F (180 C) for 5 minutes and then give the basket a shake and continue in a 5-minute increment until they are golden brown and crispy.
3. The air fryer crispy shallots won’t have even color compared to the deep-fried version
This is the air-fryer crispy shallots
Did you make this crispy fried shallots recipe?
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How To Make Asian Crispy Fried Shallots (Bawang Goreng)
Ingredients
To prepare the shallots:
- 400 gr shallots
- 1 tsp white vinegar
To fry the shallots:
- 2 Tbsp cornstarch
- ½ tsp salt
- 1 cup Oil or more as needed, for deep-frying and for shallot oil
To air-fry the shallots:
- 1 Tbsp oil
- ½ tsp salt
Instructions
- Peel the shallots and then slice them thin enough, but not too thin and preferably cut in the same direction and the same thickness, about 1/16 inch (about 1.5 mm) so they will cook evenly. Use a mandolin slicer if you have one. You will have evenly sliced shallots
How to fry crispy shallots on the stove:
- Toss the sliced shallots with vinegar and let them sit for about 5 minutes. While waiting, preheat 1 cup of oil over medium heat in a heavy-bottom pan or pot. Then rinse the shallots with water and drain off water. Just lightly pat with an absorbent paper towel. Add salt and cornstarch and toss to combine
First frying:
- When you put a skewer into the oil, there should be bubbles around it. The oil is ready. Gently put the sliced shallots into the hot oil and lower the heat to medium-low and fry until they are just lightly golden brown. They won't be crispy yet at this point. Don't fry until they are golden brown because they will be too dark when we do the second frying. When they get too dark, the crispy shallots taste bitter. Remove with wire skimmer and place on absorbent paper towel
- Let them cool down for about 10 minutes before frying for the second time
Second frying (optional):
- Bring the oil back to hot over medium heat. Test with a skewer again. This second frying will be a very quick one. Put the shallots back in again and fry for probably 30 seconds or so or until they are just golden brown. Don't fry until they are too dark. Important tips: Please note that they won't be crispy too at this point. So don't try to fry until they are crispy. They crisp up after they have cooled down completely.
How to air-fry crispy shallots:
- After rinsing the vinegar off, pat them dry with absorbent paper towel and toss with oil and salt
- Brush the basket of the air fryer with oil and put the shallots in, in batches. Lay them in a single layer as evenly as possible. Air fry at 350 F (180 C) for 5 minutes and then give the basket a shake and continue in a 5-minute increment until they are golden brown and crispy. The air fryer crispy shallots won't have even color compared to the deep-fried version
Store (whether you deep fry or air fry):
- When they have cooled down completely, store them in a glass container if you have with a tight lid and I always store them in the refrigerator and they can be kept for months, but that never happens because we go over them too fast 🙂
Shallot-infused oil (only if you fry the shallots)
- The oil that you use to fry the shallots is your shallot-infused oil. Transfer them into a heat-proof glass container. They can be kept at room temperature at a cool place. If you air fry the shallots, then you won't have any shallot oil
Nutrition
6 comments
Iny last few attemps my shallots turn out soggy and not crispy. In the past there were times it was crispy….I dunno wwhat went wrong.
– cos I used food processor to slice the shsllots (but I ever chopped coarsely with blender and was crispy)
– the type of shallots ( I bot the ones from Philippines this time)
– or is just my poor control of fire.
PLEASE Help!!!
Hi Karen,
You know, the type of shallots may affect the results too. I’ve just recently tried another method and just updated the recipe. I fried it twice this time. I actually thought about this when making my own fries which is very crispy when you fry them twice. Try to fry them twice and see if this help to solve your problems
After slice the shallots you have to put into water and some salt as much as you want (don’t too much) then put the cornstarch or flour 1:1 or less (this is to make your fried shallots more crispy).
Thanks Widodo, I’m gonna try that next time 🙂
Oo, yum. I bet these would perk up so many different dishes just by sprinkling a pinch or two over them at the end! 🙂 I never thought about making my own fried shallots before, but it’s a great idea for preserving shallots actually– for when I buy too many and I’m not going to be able to use them all up quickly enough.
Yes, I agree. Actually preserving shallots are pretty common too in Indonesia. Usually they are pickled with cucumber and some fresh chili! yummm!!!