Crispy Caramelized Shallot | Hành Phi

Makes about ⅓ cup

To help the shallot crisp up, first remove some excess moisture. Do your best to use your fingers to separate the slices into individual layers, depositing them on a paper towel. Gather up the paper towel and gently blot away the moisture. Set near the stove.
Heat the oil in a 10-inch skillet or small saucepan over medium-low heat. Add the shallot and gently fry, stirring occasionally to ensure even cooking. After 5 to 6 minutes, when the shallot is fragrant and turning light golden, watch the skillet carefully, moving it frequently by stirring or swirling the skillet. During frying, the shallot will soften into a mass and then stiffen as it caramelizes and crisps. When most of the shallot slices are rich golden brown, turn off the heat. (Total cooking time is about 10 minutes.) Using a slotted spoon, transfer to a papertowel-lined plate, leaving as much oil behind in the skillet as possible; discard or use the fragrant oil for other uses. Spread the shallot out in one layer. When they've cooled, crisped, and slightly darkened, transfer them to a small bowl or plate.
Kept uncovered at room temperature, the shallots retain their crispiness for a good 8 hours. Even if they no longer rustle when you shake them, they're still tasty.