Thinly slice the shallots and garlic and fry in the peanut oil over medium-low heat for around 7 – 10 minutes until they start to turn brown around edges. Turn heat down to low, stirring regularly, till browned and crispy, anything between 5 – 10 mins depending on the thickness of the shallots and garlic, but be careful not to burn them. Drain the shallots and garlic, but reserve the oil – once cool, separate any clumps from the shallot and set aside.