Crispy Shallots and Garlic

These two ingredients are very Southeast Asian and lovely in salads with garlic in the dressing or those with a lot of fresh herbs. The best shallots to use are the small red Thai ones.

For the garlic, simply peel the cloves and thinly. For the shallots, peel and thinly slice, then toss with a little salt to absorb some of the moisture and leave for 30 minutes (use 1 teaspoon of salt for each handful of sliced shallots). Gently squeeze excess moisture from them, rinse briefly under cold water and gently squeeze dry again, then pat dry on kitchen paper. Place the sliced garlic or shallots into a wok or a pan and cover with 4cm of vegetable oil. Turn the heat to medium and, once the pan begins to heat up, begin stirring the garlic or shallots to prevent sticking. Once they begin to sizzle, keep an eye on them; and once they’ve gone to just beyond golden, remove them with a slotted spoon and drain on kitchen paper. Once cooled and crisp, store in airtight containers.