Put a fine mesh strainer next to or over the heatproof container you’ll put the shallot oil in. (We usually use a recycled glass jar.) Also, line a plate with a paper towel that you’ll put the shallots on once they are fried.

I usually use a wok, or you can use a small frying pan. No need to preheat the pan with oil. Add oil to your pan and shallots and then turn the pan to medium heat. 

Stir the shallots off and on for 4-5 minutes or so until they start to sizzle.

Once they are sizzling, it’s time to turn the heat down to medium low, and keep vigilant watch, and stir another 4-5 minutes or so until they turn golden honey colored.

But the shallots can go from golden to black as coal quickly, so keep an eye on them, especially when they start changing color!

Pour the crispy, golden shallots into the fine mesh strainer, over the heatproof container, which  you will save your glorious shallot infused oil in.  Place the shallots on a paper-towel lined plate to cool off. Add salt to taste.

Once cooled, store the Thai crispy fried shallots in an airtight container for up to 3 weeks. Save the shallot infused oil in an airtight container of choice for up to 2 months.

Add crispy fried Thai shallots to any of your favorite Thai (or American!) dishes like:

• Khao Soi
• Nam Prik Ong
• Sukhothai Noodle Soup
• Easy Thai Stir-Fried Ramen Noodles
• Thai Fried Rice
• Whatever your heart desires!