Although this might sometimes seem like a bridge too far, it’s what really makes South-East Asian food special. The nutty salty taste and crunch add bags of flavour to any salad, curry or noodles.
Pour the vegetable oil into a wok or saucepan so that it is about 10 cm (
Combine the shallots and flour in a bowl, then transfer to a sieve and shake off the excess flour. The oil is ready when you put in a shallot and it sizzles. You don’t want the oil too hot or they will burn and taste bitter. Gently fry the shallots for 5 minutes or until golden. Remove with a slotted spoon, drain on paper towel and sprinkle with salt. Add the sliced garlic to the oil (you don’t need to dust it in flour) and cook for 1-2 minutes or until golden. Remove with the slotted spoon and drain on paper towel, then sprinkle with salt.
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