This is a plate of Penang chee cheong fun which is slathered with sweet sauce, stinky prawn paste and chilli sauce.Ã‚Â It has to be topped with sesame seeds, ground peanuts and the important crispy, deep fried shallots.Ã‚Â If you have made deep fried, crispy shallots , you will know what a chore it is.Ã‚Â Skinning the tiny shallots, slice them thinly, if possible dry them a bit by spreading out on a tray and deep fried just to the correct golden brown.Ã‚Â Most times, you will never get a crispy batch.
My sister-in-law who used to be a hawker warned me not to eat the shallots because she insisted with a serious face that the manufacturer uses mineral water bottles to make them crisp and last.Ã‚Â She said they will throw in mineral water bottle into the hot oil so that the plastic melts and cover the shallots to make them forever crispy.
In my post about Penang Hokkien Mee, a few people also told me they had heard of this claim.Ã‚Â Some said they use drinking straws.
I find it a chore to actually pick out those shallots so I usually absent-mindedly eat them when garnished in my food.
I hope these claims are not true.Ã‚Â If it is, someone should haul these heartless people for causing cancers and don’t know what else of illness.Ã‚Â Anyone can shed any idea how the manufacturers of crispy, fried shallots maintain the crispiness for so long?