Originally Posted by Cheryl[_3_]

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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