"Iris the red onion as thin and uniform as possible. Use a sharp knife or a special slicing tool to ensure consistent results. Thin slices will cook faster and yield perfect crispiness. Avoid slices that are too thick as they can make the onion not crispy when fried."

"After slicing, soak the red onions in salt water for 10-15 minutes. This step helps reduce the moisture content in the onions, making them dry and crispy faster when fried. In addition, the saltwater soak also adds a savory flavor to the fried onions."

"After soaking, drain the shallots and dry them using a tissue or clean cloth. Make sure the shallots are completely dry before frying to avoid oil splatters and ensure a crispy result."

Another way to produce crispy fried shallots is by sprinkling salt after slicing. Mix enough salt with the sliced shallots, then let it air for 15-20 minutes before frying. This will help maintain the crunchiness of the fried shallots for a longer time.