This pantry recipe is adapted from Naomi Duguid's "Burma: Rivers of Flavor." Cook the shallots slowly so they turn golden without burning. Once removed from the oil, they crisp up as they cool.
1 cup peanut oil
2 cups (about 1/2 pound) thinly sliced shallots
Place a wide, heavy skillet or large wok over medium-high heat and add the oil. Toss in a slice of shallot. When it sizzles lightly and surfaces, add the rest of the shallots and lower the heat to medium. Stir gently and often with a long-handled spoon. If they start to brown within the first 5 minutes, lower the heat a little. They should start to color after 10 minutes.
When golden, in about 11 to 12 minutes, lift them from the oil and place on paper towels. Blot gently with another paper towel, separating clumps. Let them air dry.
When completely cool and crisp, transfer shallots to clean, dry, wide-mouthed glass jar and seal.
Transfer oil (except the dregs) to another clean, dry jar. When completely cool, seal and store in a cool, dark place.