10 small shallots
3 tablespoons cooking oil

Peel shallots, thinly slice along their lengths, leave 3 hours to dry.

Hear a skillet, add cooking oil. When the oil is hot, add sliced shallots to brown until yellow. Pick up and place on blotting papers to drain.

Browned shallots can be preserved in a tightly closed jar for later use.

Packed crispy fried shallots can be used instead of browned shallots.