Fried Red Asian Shallots

• 200 g (7 oz) red Asian shallots
• 1 litre (35

Finely slice the shallots and wash under cold water. Dry the shallots with a cloth, then set them aside on some paper towel until they are completely dry.

Put the oil in a wok and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Fry the shallots in small batches until they turn golden brown, then remove with a slotted spoon to a paper towel.