Use these to garnish Vietnamese Fisherman's Soup.
- Yield: Makes 2/3 cup
Source: Martha Stewart Living, July/August 1996
- 4 to 5 medium shallots, thinly sliced
- 1 cup vegetable oil
Spread shallots on a paper-towel lined baking sheet; let dry for 15 to 20 minutes.
Heat oil in a small heavy skillet over medium-low heat until it?s so hot that a shallot slice dropped in oil bubbles and floats to surface. Stir in all shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon; drain on paper towels.