I wasn't really thrilled with these when the came out of the pan. A bit too sweet for my liking. But as the cooled they transformed from sickly sweet lollies, to tempting morsels of complex lusciousness.
And they're bloody easy to make, too.
500g shallots, peeled and left whole. (I had a couple of extra cocktail onions lying around and I added them too)
Bring a pot of water to the boil, Turn off as soo as it hits boiling point and throw your shallots in. Leave for 4-5 mins, drain and run under cold water to refresh. Allow to drain well.
In a wok, bring 4 tablespoons of sunflower oil to smoking point. Add the shallots, Fry for 3 mins, or until golden.
Add a grated 2inch knob of ginger and 4 tablespoons of honey. Continue tossing in wok for another minute or so, until shallots are glazed with thickened mixture.
My recipe says to serve straight way, but I left them to cool, and had them as part of an Asian-inspired tapas platter