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Fried shallots from Burma: Rivers of Flavor by Naomi Duguid

  • peanut oil
  • Asian shallots

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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

  • TrishaCP on April 01, 2016

    Concur with Wester that the instructions are clear and the results as intended.

  • wester on January 14, 2015

    Clear instructions, lovely crisp result. Do watch them well in the last minutes so they brown evenly.

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