Title: Fried Shallots
Categories: Condiments, Malaysian
Yield: 1 /2 cup
4 oz Shallots (125 g)
1 c Oil (250 ml)
Soak the shallots in salted water for 5 minutes, then peel and slice
thinly. Pat dry the sliced shallots thoroughly with a paper towel.
Heat the oil in a skillet and stir-fry the shallots over moderate heat
until golden brown and crispy. Drain and set aside to cool. Store in
an airtight container for 2 to 3 weeks. Use as a crispy garnish on
noodles, rice, and vegetable dishes.
