These are delicious on Asian salads and go really well with Thai lime dressing and noodles.
Ingredients
Method
1.
Toss the shallots with the flour and shake off the
excess.
2.
Heat the oil in a heavy saucepan. The oil
is hot enough if it sizzles when a little piece of the
shallot mixture is dropped into it.
3.
Using a slotted spoon, lower the shallots into the hot oil and fry until golden, about 3 minutes.
4.
Lift out with the slotted spoon and drain on paper towels.
Can be prepared up to 3 hours before using.
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