On 6/20/2013 12:32 AM, Julian Vrieslander wrote:


> Nice idea. Seems like a less fatty relative of the fried shallots that
> we sometimes make. I think we first encountered this in Vietnamese and
> Thai restaurants. It's just thinly sliced shallots, quick fried in oil
> until they are delicate browned and crispy rings. Since the slices are
> so thin, you don't need much oil. We dry them on a paper towel, and
> then garnish soups, noodle dishes, or salads. They are so tasty that we
> snack on them as soon as they are cool enough to handle, and quite a few
> never make it to the dinner table.
>


I love the idea of the crispy fried shallot slices. Thanks!

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