Slice the shallots evenly, crosswise, into 1/16-inch thick pieces and place them in a large bowl.

Add a pinch of salt and toss to combine. Let the shallots sit for about 10 minutes to draw out moisture.

Spread the seasoned shallots on a paper towel-lined plate and press another piece of paper towel on top to absorb additional moisture.

Prepare a plate or baking sheet lined with double layers of paper towels to drain the finished shallots.

In a wok or deep pot, pour enough frying oil to fully submerge the shallots. Heat the oil over medium-high heat.

Test the oil's readiness by dropping in one piece of shallot; if it bubbles immediately, it’s time to fry.

Lower the heat to medium-low and add the remaining shallots, stirring frequently for about 5-8 minutes until golden brown.

Use a mesh skimmer to carefully remove the shallots and let them drain on the prepared paper towels.

Allow the crispy fried shallots to cool completely before transferring them to an airtight container. They will keep for about 1-2 weeks at room temperature.