I can't do without shallots, there will be no sambal, curries, kerabu(salad) etc. One most desired condiment in Asian Cuisine is sliced deep-fried shallots, although they are readily available deep-fried but they are not the same as when they are deep-fried from scratch at home. It might seem tedious and finicky when deep frying to obtain perfect fried shallots but with a little patience and attention, it can be done. When frying, do not answer the phone or doorbell, a blink of the eye, it will be burned. Constant stirring of the sliced shallots will ensure the shallots will be evening fried to perfection and the most crucial is - remove the shallots from the oil when they are golden. Residual heat will continue to further fry the shallots to golden brown.
2 lbs shallots
4 cups cooking oil
2 tsp salt
Steep shallots in cold tap water for 30 minutes, the skin of the shallots will be soaked through and easier to peel.
Heat cooking oil in heavy pan / wok to medium heat. Toss in the sliced shallots and deep fry until they turn light golden and all the moisture is cooked out, Stirring constantly.
Store in an airtight container.