Crispy Shallots

• 300 ml sunflower oil
• 2 medium banana shallots, peeled and thinly sliced into rings
• sea salt

In a medium saucepan, heat the sunflower oil over a moderate heat – it should be at least 3cm deep in the pan. Use one ring as a tester and wait until it bubbles when it hits the oil before you add all the shallots. Simmer them in the oil for 15 minutes, until they are golden and crisp - keep an eye on them though, as once they start to brown, they’ll go quickly. Using a slotted spoon, remove t