Caramelized shallot dà bǐng from The Chinese Way: Classic Techniques, Fresh Flavors (page 264) by Betty Liu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute scallions for shallots.

  • krista_jo on March 05, 2025

    This was pretty easy although there are a lot of steps with waiting in between so it's best done when you have nowhere to go today. The crispy, sesame-encrusted outer layer was really great and the swirly, soft inner layers looked beautiful when sliced. The shallot filling was very sweet and rich, giving the whole thing a savoury cinnamon-bun-type feel. I think next time I might use the more traditional raw green onion instead.

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