Step 1

Prepare the shallot oil: Fill a small tall pot with about 3 tablespoons of oil (see notes).

Step 2

Once the oil is heated, turn the heat to low-medium then add in the shallots slices.

Step 3

Using a pair of chopsticks, stir while cooking to avoid shallots from getting burned.

Step 4

Once the shallots start to turn slightly golden, turn off the heat.

Step 5

Use a sieve to remove the shallots and strain the oil to a bowl. If you prefer to have crispy shallots, spread the cooked shallots on a sheet of parchment paper and let them dry out.

Step 6

Prepare the lettuce: Remove the tough core part and tear the leaves into big pieces. Wash the leaves thoroughly with cold water.

Step 7

Then, fill a pot or wok with water and bring it to a rolling boil. Add a drizzle of oil and season with salt.

Step 8

Blanch the iceberg lettuce for about 45 seconds or remove it as soon as they turn to a darker green. Drain out the water completely

Step 9

Plate the greens on a serving plate.

Step 10

Drizzle a tablespoon or two of shallots oil then season with soy sauce and vegan 'oyster' sauce. Top with crispy shallots and serve warm.