Crisp Fried Shallots and Shallot Oil
To store crisp-fried shallots, first cool thoroughly then pack into airtight containers and freeze.
Ingredients
500 g/1 lb shallots
1 litre/2 pints/4 cups peanut oil
Directions
Peel the shallots and slice as evenly as possible so that all the slices take the same time to cook. Heat the oil and add all the shallots at once, cooking on fairly low heat so they cook through. Stir with a slotted spoon during the frying, and be prepared to let them cook slowly. When shallots turn golden brown pour entire contents of pan through a wire strainer over a metal bowl. Turn shallots onto paper towels and leave to cool. Those not used immediately may be packed into plastic containers and stored in the refrigerator or freezer.
Bottle the oil when cool. Use for flavoring noodles, rice and vegetables.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)