Remove skins from shallots.
Add salt into a container of water. Then add the peeled shallots.
Briefly rinse the shallots in the salt water.
Remove from the salt water and slice the shallots VERY THINLY.
Fry the sliced shallots in hot oil until reddish brown and crispy.
Line a plate with kitchen paper.
Drain the crispy shallots from the oil into a sieve.
Place the crispy shallots on the plate over the kitchen paper. Spread the onions as much as possible to remove excess oil. Let cool.
When completely cooled, store the crispy shallots in airtight container. Keep in a cool place. And you're done!
- 500.0g Shallots
- 1.0c Oil ( for deep frying )
- 1.0tsp Salt