Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses these shallots in her Rice Rolls with Shrimp and Mushrooms.
Spread shallots out on paper towels, and set aside to air dry for 30 minutes.
Combine shallots and oil in a skillet, and bring to a slow boil. Reduce the heat to low, and cook until shallots are golden, about 15 minutes. Stir so that the shallots brown evenly.
Remove shallots with a slotted spoon, or strain the oil through a fine mesh sieve. Transfer to a plate or tray lined with paper towels. (Discard the oil, or save it to use as cooking oil for stir-fries.) Once cool, the shallots are ready to use. Store in an airtight container at room temperature for up to 1 week.