Deep-fried shallots add great crunch, freshly made are best but commercial ones are a handy stand-by (check the best-before-date as they do go rancid, and store them in the fridge). To make deep-fried shallots: finely slice red shallots and deep-fry in vegetable oil until crisp and golden. The oil should be hot enough that they don’t go soggy but not too hot, as they need to cook for a few minutes to get an even golden colour; stir regularly so steam can escape and they stay crisp. Refrigerate leftovers for a week or two. See step-by-step video here.