Begin by slicing the shallots crosswise into uniform 1/16-inch thick rings. Place the sliced shallots in a mixing bowl, sprinkle with a pinch of salt, and gently toss to coat. Let the shallots rest for about 10 minutes—this allows the salt to draw out excess moisture, which promotes crispier frying.

After resting, spread the shallots in a single layer on a plate lined with paper towels. Press another paper towel on top to blot away the released moisture. This step helps the shallots cook more evenly and crisp up faster.

While the shallots are resting, prepare a plate or baking sheet with a double layer of paper towels to drain them once fried.

Pour enough oil into a wok or heavy-bottomed pot to fully submerge the shallots. Add one slice of shallot to the cold oil as a test, then turn the heat to high. Watch closely—once steady bubbles rise from the test shallot, reduce the heat to low.

Add the remaining shallots to the oil and stir gently and frequently to ensure even browning and prevent clumping. Fry them for 5 to 8 minutes, or until they turn a light golden hue.

Using a mesh skimmer or slotted spoon, remove the shallots from the oil once golden. Be mindful—they will continue to darken slightly as they cool. Drain them on the prepared paper towel-lined plate.

Allow the fried shallots to cool completely. Use immediately as a crispy garnish or store in an airtight container to maintain their crunch.