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Crispy fried shallots (Hanh phi) from Vegetarian Viet Nam (page 37) by Cameron Stauch

  • shallots
  • vegetable oil

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Notes about this recipe

  • Yildiz100 on October 06, 2018

    Excellent technique for crispy shallots, and I like that the oil is strained and kept for a shallot scented seasoning for other dishes in the book, so no waste. At first this looks like too many shallots for the oil/frying pan, but they shrink and it ends up perfect. The slow, one step technique is easy with delicious results.

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