Fried Red Asian Shallots

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

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

Pour the oil into a wok and heat to 180°C (350°F) or until a cube of bread dropped into the oil browns in 15 seconds. Fry the shallots in small batches for 30–60 seconds, or until they turn golden brown and crisp, then remove with a slotte