Edible pourable water-in-oil emulsion suitable for shallow frying comprising: 40 to 90 wt. % liquid oil 5 to 55 wt. % of water 1 to 20 wt. % of plant sterol esters 0.5 to 8 wt. % of hardstock fat 0.05 to 5 wt. % of sodium chloride, potassium chloride or a combination thereof one or more coloring agents 0.01 to 3 wt. % of water-in-oil promoting emulsifier.