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Use these to garnish Vietnamese Fisherman's Soup.

Martha Stewart Living, July/August 1996

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Yield:
Makes 2/3 cup
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Ingredients

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Directions

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  • Spread shallots on a paper-towel lined baking sheet; let dry for 15 to 20 minutes.

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  • 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.

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