On 6/28/2013 8:36 PM, Cheryl wrote:
> 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!
>
It's traditional at many Vietnamese restaurants, and they are delicious
as a topping.