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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Posting to go with my Barbecue Lamb Salad With Thai Lime and Chilli Dressing. Ingredients:
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.
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