1/2lbof small Indonesian shallotsyou can use regular shallots too if you can't find
Grape seeds oil or peanut oil for frying
Peel the shallots and then slice them thin enough, but not too thin and preferably cut in the same direction and the same thickness so they will cook evenly. Place the sliced shallots in a pot of water and let it soak for about 10 minutes. Drain off the water and place in a shallow plate and let it air dry. Toss with some salt
Pour oil into a wok or wide skillet and preheat until really hot. When oil is ready, gently put the sliced shallots into the hot oil and fry until they are light golden brown and crispy. Remove with slotted spoon and place on absorbent paper towel and repeat to fry in small batches.
When they are completely cool, store in a glass container if you have with tight lid and I always store them in the refrigerator and they can be kept for a long time, almost indefinitely if I say, but that never happens because we go over them too fast :)
INDONESIAN FRIED SHALLOTS CRISP / BAWANG GORENG https://whattocooktoday.com/how-to-make-fried-shallots-crisp.html