Fried shallots

Shallot sliced thin and fried slowly until the water is gone and the sugars have browned. Sold in tubs in Southeast Asian shops and usually better bought than made. It is a texture ingredient before it is a flavour one. It is added at the end and never cooked again, because it takes up moisture from a wet dish and goes soft within minutes. Store it sealed and dry. The oil in it goes rancid in a warm cupboard.