Total Time
Prep 5 mins
Cook 5 mins

These are a garnish for Asian food. If you use shallots, it’s more authentic. I don't know where this "recipe" comes from, but I do this a lot. Also sprinkle them on steak or salads.


  1. Peel the shallots and garlic. Slice VERY finely.
  2. Spread them out on a tray to dry out for a few hours before cooking.
  3. Heat the oil until very hot and deep fry the garlic and THEN onion (in batches) until they are golden brown. Drain on paper towels.
  4. Note that you have to fry the garlic and onion separately, because the garlic cooks a lot quicker than the onion.
  5. Season with salt just before you use. OR store them in an airtight container in the freezer.

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