The shallots are sliced lengthwise along the growth axis of the plant, into thin slices. It is important to slice them to a uniform thickness so they will fry equally.
It is critical to start frying with cold oil, in order to warm the moisture trapped in the shallots and allow it to evaporate before the sugars caramelize and brown. Thus, low heat and consistent stirring are crucial in achieving light golden and crispy fried shallots without compromising their flavor.
How to make crispy fried shallots (วิธีทำหอมแดงเจียว ; haawm jiaao)