Peel and thinly sliced the shallots, then pat dry with paper towels.
- 10-15 red Asian shallots
- 1 cup (250 ml) oil
Heat the oil in a wok over medium low heat and stir-fry the sliced shallot until golden brown and crispy, 3 to 5 minutes. Do not allow them to burn or they will test bitter. Drain well using a wire mesh sieve and allow to cool completely, then store in an airtight container. Reverse the shallot oil for frying or seasoning other dishes.