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