Fried Shallots

Click for Larger	Fried Shallots Thai / Viet
	Makes Effort: Sched: DoAhead:	1/2 cup ** 1 hr Yes	This standard Thai / Vietnamese garnish is very popular (and tasty) on salads and other dishes. This recipe uses a lot of oil, but it is reusable for stir fries and other uses involving onions (so long as you didn't burn the shallots).

10
1

oz
c

Shallots
Oil.

Peel SHALLOTS (Note-1) and slice very thin. Massage until all the slices are broken into separate rings. Spread out on paper towels on a baking sheet and let dry for at least 1/2 hour (helps them fry evenly).
Heat Oil over very moderate heat and stir in Shallots. Fry stirring almost constantly until shallots are a nice golden color. They must not burn at all or they will be bitter. They should never be darker than the photo shows but may be slightly lighter.
Strain out and drain on paper towels. If you got them right they will crisp up as they cool. In a small tightly covered jar this will keep a couple of week in the refrigerator.

NOTES:

Shallots: Here's the proper way to slice shallots. First cut off the tip but not the root end. Peel off the skin and the outer layer if needed. Select a very thin slicing knife, like a santoku (less tearful with a very sharp, very thin knife). Holding by the root end, slice from the tip down to the root.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch