These crispy shallots are another
delicious garnish that enhances just about everything. They will keep 3-4
weeks in an airtight container, so it is work making a large quantity. In
Vietnam the thinly sliced fresh shallots would be spread out in single
layer and dried in the sun for several hours, which shortens the amount of
Makes 375 g
Large shallots, thinly sliced
Heat the oil in a frying pan until it is
good and hot.
Add the shallots and cook until they are
brown and crisp, 5-10 minutes.
Remove and drain on kitchen paper. You may
need to cook the shallots in batches as they cook best if they are in a