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Total Time
20mins
Prep 10 mins
Cook 10 mins

Posting to go with my Barbecue Lamb Salad With Thai Lime and Chilli Dressing.

Ingredients Nutrition

  • 2 cups vegetable oil
  • 250 g red shallots or 250 g golden shallots, peeled and sliced finely and evenly

Directions

  1. Heat the oil in a wok, add all the shallot slices and cook slowly on gentle heat so that they don't burn.
  2. When the slices are golden brown, remove with a slotted spoon and drain on paper towel.
  3. Store in an airtight container.
  4. Best used on the same day.