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



Ingredient Checklist


Instructions Checklist
  • 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.