8 red Asian shallots

vegetable or peanut

oil, for deep-frying

Peel and thinly slice the shallots lengthways. They should all be the same thickness so that they will cook evenly.

Pour the oil into a wok or saucepan, allowing room for the oil to rise when the shallots are added. Heat the oil until it is hot but not smoking. The oil is ready when a piece of shallot sizzles when it hits the oil. Add half the shallots and cook until they are golden brown, carefully stirring them with a metal spoon to ensure even cooking. Remove the shallots with a slotted spoon and drain on paper towel. Repeat with the remaining shallots.

Store the cooled shallots in a sealed jar. Fried shallots are best eaten on the day they are cooked.