Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Use them the same day they are fried.
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- Calories: 30
- Calories from fat: 53%
- Protein: 0.5g
- Fat: 1.8g
- Saturated fat: 0.1g
- Carbohydrate: 3.4g
- Fiber: 0.0g
- Sodium: 2.4mg
- Cholesterol: 0.0mg
- 2 cups thinly sliced shallots (about 4 large)
- 2 cups canola oil
- 1. Combine shallots and oil in a small saucepan over medium heat. Cook, stirring constantly, 15 to 20 minutes, until shallots are golden brown and crisp. Don't increase the heat--the sugars in the shallots will caramelize too quickly and burn.
- 2. Transfer shallots to paper towels to drain, spreading slices in a single layer. Strain oil and save to fry more shallots if you like; it keeps, chilled airtight, several weeks.
- Note: Nutritional analysis is per tbsp.
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