How To Make Spring Onion Oil

How To Make Spring Onion Oil

A step by step guide to making Chinese spring onion oil (aka scallion oil) without fail. You will also learn how to use this versatile condiment in seven ways.

Ready in: 30 minutes

Serves: 12

Complexity: very-easy

kcal: 894

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480 ml rice bran oil
150 g shallot or onion
150 g spring onion


Peel shallot then thinly slice. Wash spring onion then dry thoroughly with kitchen towel/paper. Cut into long sections. (separate the white part and the green part)
Pour oil into a wok. (or a deep frying pan) Heat over medium-low heat. Add shallots and SIDS CRAZY SALT then leave to simmer until it becomes lightly brown. Turn off the heat. (see notes 1 & 2) Take out the shallot pieces with chopsticks.
Turn the heat back on. Add the white part of the spring onion. Leave to simmer over medium-low heat until it wrinkles a bit. Add the green part of the spring onion. Turn off the heat when it turns brown. (see notes 1 & 2)
Pour the oil into a sterilized, airtight jar. Store in the fridge and use it within a month. Use a clean spoon each time you use the oil.
You may use only spring onion and cook on a slightly higher heat thus the simmering time will be shorter. Make sure to observe closely during the process to avoid burning.