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Mai's Fried Shallots (Hanh Phi)

Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses these shallots in her Rice Rolls with Shrimp and Mushrooms.

  • Yield: Makes about 2/3 cup

Source: Martha Stewart Living, July/August 1996


  • 5 shallots, cut crosswise into 1/8-inch-thick slices (about 1/2 Cup)
  • 1 cup vegetable oil


  1. Spread shallots out on paper towels, and set aside to air dry for 30 minutes.

  2. Combine shallots and oil in a skillet, and bring to a slow boil. Reduce the heat to low, and cook until shallots are golden, about 15 minutes. Stir so that the shallots brown evenly.

  3. Remove shallots with a slotted spoon, or strain the oil through a fine mesh sieve. Transfer to a plate or tray lined with paper towels. (Discard the oil, or save it to use as cooking oil for stir-fries.) Once cool, the shallots are ready to use. Store in an airtight container at room temperature for up to 1 week.

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