Scallion Oil

Ingredients

• 200 g oil
• 80 g scallions
• 20 g ginger
• 150 g onion
• 10 ml Shaoxing wine
• 50 g dried shrimp
• coriander

Method

Scallion oil is an aromatic-infusion where heat and time coax flavour compounds from alliums, aromatics, and umami-rich proteins into neutral oil. The principle is straightforward: low, steady heat prevents the oil from browning while extracting maximum flavour through prolonged contact. This is not a hot-oil-finishing technique — you're building a condiment meant to keep, not a crackling garnish.

Start with the dried shrimp. Soak in 50°C water with the Shaoxing wine for 10 minutes — the warmth softens the proteins and allows the alcohol to lift the marine funk that otherwise dominates. Drain and pat thoroughly dry; excess moisture will cause spattering and dilutes the oil. Cut the ginger into thin slices no thicker than 2 mm. Slice the onion into half-moons roughly 3 mm thick. Blanch the onion in boiling water for 5 minutes, then drain and spread on absorbent paper until completely dry — this pre-cook mellows the raw sulphur compounds that would otherwise dominate and become harsh.

Trim the scallions and coriander to 5 cm lengths. Cut away the root end of the scallions (it adds bitterness) and remove any yellowed or slimy outer layers. Pat everything dry; water is the enemy of a clean infusion.

Heat the oil to 70–80°C — warm to the touch but not hot enough to blister your fingertip. Add all solids at once: ginger, onion, coriander, scallion, and shrimp. Maintain the temperature between 70–85°C for 20–25 minutes. The surface should barely shimmer; you're looking for the faintest wisps of steam, not any browning or aggressive bubbling. Stir every 5 minutes to ensure even extraction and prevent anything settling and burning on the base.

The oil will smell sweet and deepened, with clear ginger and allium notes — no burnt or acrid edge. Strain through a fine sieve lined with muslin into a clean jar. Discard the solids. The oil will be pale gold to amber, depending on how much ginger you used. Store at room temperature in a sealed container; it keeps for three weeks. Use it as a condiment across noodles, broth, roasted vegetables, or grains.