Fried Shallots

We often associate shallots with French and European cooking, but when fried, they are widely used in Southeast Asian cooking for garnish. They are very simple to make. Thinly slice the shallots and add ½ inch (12 mm) of hot (350°F/175°C on a deep-frying thermometer) vegetable oil. Fry until golden brown, about 3 minutes. Drain on paper towels and store tightly covered for up to 2 weeks. Fried shallots are widely available in well-stocked markets if you don’t want to make your own.