Fried Shallots

• 20 large red Asian shallots, peeled
• vegetable oil, for deep-frying

Using a mandolin or sharp knife, slice the shallots thinly. In a heavy-based saucepan, heat the vegetable oil to 160°C (315°F). Add the sliced shallots, stirring constantly.

When lightly golden in colour, scoop out the slices with a small sieve, working quickly as they will continue to cook as you scoop. Drain on paper towels. Use a pair of tongs in a side-to-side motion to fluff and se