5. Next, in a large pan fill halfway with vegetable oil. About 2.64 Q (2.5 L). Set the heat to high.
6. Test to see if the oil is ready by dipping a piece of shallot in. If you see it bubbling, that means it’s good to go.
7. Lower the heat to level 2 or 3 (on a scale of 1-9) and add the shallots one small batch at a time.
8. Once we have a good amount of shallots in the pan and the popping oil calms, turn the heat back to high (about level 8).
9. Stir frequently until a light golden color. Remove immediately from the pan using a strainer.
10. Spread the shallots out on a tray covered with paper towel.
11. Remove any burning shallots pieces and lower the heat to level 1 -2 .
12. Continue with the next batch of shallots.
13. Once you’ve added the desirable amount to the pan, turn the heat back to level 8.
14. Continue until all the shallots are fried.
15. Let the shallots cool and dry completely on the tray.
Tip: You can filter the oil and save it for any type of stir fried dish. It’ll make them much more flavorful.