Peel shallots. Then rinse and drain in a colander.

Cut each shallot cross-wise as thinly as possible.

Heat vegetable oil in a wok or a saucepan over medium low heat.

Drop a slice of shallot into the hot oil to test if it is sufficiently hot. If it is, add all the sliced shallots. Stir gently to brown evenly.

Depending on the amount of shallots being fried, it takes anywhere between 10 to 15 minutes for the shallots to brown.

As soon as the shallots turn a light brown color, remove them from the hot oil into a metal strainer. Shallots will continue to brown to a golden color.

Strain the oil into a jar when it is cool enough to handle.

Allow fried shallots to cool completely before storing in air tight jars. Use within a month.