Bawang Goreng(Fried Shallots)

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   ["Peel and slice the shallots as thinly as possible, using a mandoline or a very sharp knife.", "Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible(so they won't clump when fried).", "Pour peanut oil into a small heavy saucepan to a depth of 1"". Heat over medium hight heat until a deep fry thermometer registers 325*F. Working in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1 1/2 minutes. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate(they'll darken slightly as they sit). Let cool.", "To store, refrigerate in an airtight container for up to 1 week.", "Makes about 2 cups."]

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