Crispy Fried Shallots

 

Method: 

1. Peel small red onions and set aside in a bowl. To prevent it from stinging your eyes, soak peeled red onions in water and leave in chiller for about 30mins. 
2. Drain water from onions in colander. Slice thinly and set aside. Sprinkle a little salt and mix well before frying. 
3. Heat wok with oil at high heat. Make sure there's enough oil to cover onions. Once oil is hot, add sliced shallots into wok and stir quickly to make sure it's evenly distributed. Lower heat slightly and stir occasionally to let onions fry evenly. Once onions starts to brown, lower heat further to prevent it from burning. Once shallots turns light brown, you can off heat to allow remaining heat to cook shallots. Let it continue to brown till crisp and remove immediately by using a sieve to sieve through the oil. 
4. Place fried shallots on kitchen towel on a big plate to spread out shallots and allow it to cool quickly. Sprinkle a pinch of salt and mix well. I place under a fan so that it cools faster. Store fried shallots in airtight container. If you make more, you can keep in the chiller for a few months.