• Vegetable oil for deep-frying
• 4 Shallots, sliced
• Salt
• Freshly ground pepper

Heat the oil to 170°C in a heavy-based saucepan. Add the shallots and cook until crisp and golden, stirring frequently. Remove from the heat and lift out the shallots using a slotted spoon. Drain on kitchen paper to absorb excess oil. Season to taste with salt and freshly ground pepper. When the oil has cooled, pass it through a fine sieve into a clean container, ready to use again.