Scallion and Shallot Oil
Wilting spring onion doesn't need to go to waste. Turn it into homemade scallion and shallot oil, cooked low and slow until deep golden and crispy. A versatile condiment for noodles, blanched vegetables, and more.
Ingredients
- 200 g spring onion choose the skinny ones
- 15-20 shallots
- 400ml cooking oil use an oil with a high smoke point
Instructions
- Wash the spring onion, wipe off the moisture, remove the roots, and cut into four parts, approximately 2 inches long. Separate the white from the green.
- Peel the shallots and slice them 2-3mm thick.
- Put the shallots and the white parts of the spring onion into a wok or deep pan. Pour the oil over and fry slowly over low heat until the shallots and spring onion turn deep golden brown and crispy, and the oil stops bubbling. Strain them out and lay on paper towels to drain off excess oil.
- Repeat with the green parts of the spring onion, frying slowly in the same oil until deep golden brown, almost black. Strain out and lay on paper towels to drain off excess oil.
- Once cooled, store the oil in an airtight jar. Keep in the fridge to prolong its shelf life.
- Store the crispy shallots and spring onion in two separate containers. Keep in the fridge to preserve their taste and texture.
Notes
- Quantity of ingredients: You can adjust the quantity of oil based on how much shallots and spring onion you have on hand. As a guide, as long as it covers the shallots and spring onion, that's enough.
- Choice of oil: Use an oil with a high smoke point. I personally prefer peanut oil or rice bran oil.
- Crispy spring onion: These do not keep well. Try to finish them within one or two sittings. You can reheat them in a toaster oven or a pan to crisp them up again.
- Storage: In hot and humid countries like Singapore, keep in the fridge to preserve the taste and texture. The oil may harden there, but you can take it out for 5 minutes before scooping. Always use a clean, dry spoon to scoop it, to keep it from spoiling.