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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Recipe Summary

total:
30 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Adapted from Vietnamese Home Cooking, copyright 2012 by Charles Phan.

Nutrition Facts

30 calories; calories from fat 53%; protein 0.5g; fat 1.8g; saturated fat 0.1g; carbohydrates 3.4g; sodium 2.4mg.
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