Instructions

1. Step 1: Slice the shallots into very thin rings with a sharp knife.
2. Step 2: Heat a thin layer of oil in a skillet over medium heat. Add one piece of shallot and wait until it begins to sizzle. Add the remaining shallots and cook for 5 to 8 minutes, stirring often, until they turn golden. Reduce the heat if they are browning too quickly.
3. Step 3: Drain the shallots or use a slotted spoon. Transfer to a paper towel lined plate. As they cool, they will become crispy.
4. Serve: Enjoy immediately for the crispiest texture. They can also be stored in an airtight container at room temperature for up to 2 days. This is great in Salmon and Mango Poke.