If you like crunchy garnishes, you need to add Thai-style fried shallots to your repertoire.
The fried-shallot master who taught me how to make them always described the ideal thickness as"two credit cards pressed together." If you slice the shallots any thinner than that, they'll brown too quickly, before the water in them has been driven out and replaced by oil, resulting in a soggy, oily product.
Keep cooking and stirring as the bubbles begin to slow—this is your indicator that the water in them has been driven out and is being replaced by oil—and the shallots take on a very light golden color. Don't worry if there are a couple of pale rings in the midst; they'll catch up to the right level of coloration soon.
Next, season the shallots with salt before they cool down—otherwise, the salt won't adhere to them. You want well-seasoned fried shallots, not a shallot-salt mixture. If the shallots were dumped out onto a single layer of paper towels, they would sit on top of the oil-saturated paper, and become greasy rather than crispy. This process allows you to gently blot and dry the shallots without crushing them into crumbs.
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