Step 1

Slice shallots evenly, crosswise, into 1/16 inch thick pieces and place them in a bowl. Add a pinch of salt and give it a toss to mix and let it sit for about 10 mins. The salt will draw out moisture from the shallots during this time.

Step 2

Spread the shallots out on a paper-towel-lined plate and press another piece of paper towel on top to dry off the drawn out moisture. This helps the shallots crisp up faster, the the salt also seasons them. Meanwhile prepare a plate or baking sheet lined with double layer of paper towel to drain the finished shallots.

Step 3

Add enough of the frying oil in a wok or a pot to keep the shallots completely submerged. Add one test piece of shallot into the oil, then turn the heat on high and keep an eye on it.

Step 4

Once the test shallot has a constant stream of bubbles coming out, turn the heat down to low and add the remaining shallots and stir them frequently as they fry, about 5-8 minutes.

Step 5

Once the shallots are golden, scoop them out with a mesh skimmer and drain them on the paper towel. They will darken more after the leave the oil, so take them out a little earlier.

Step 6

Allow them to cool completely, and use right away or store in an airtight container.