I always fry this as a topping for many dishes. You can usually keep this for 2 weeks in an airtight container. An all-time favourite!
- Shallots, sliced same thickness (else they will not cook evenly)
- Pinch of salt
- Heat oil in wok.
- Deep fry shallots till light golden, Turn off heat.
- Strain and add salt.
- Store both fried shallots and shallot oil separately.
- You may use the shallot oil to fry other dishes for added fragrance.