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Crisp-fried Shallots - Hanh Kho Phi

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      Title: CRISP-FRIED SHALLOTS - HANH KHO PHI
 Categories: Vietnamese, Condiment
      Yield: 6 Servings
 
    1/2 c  Vegetable oil
    1/2 c  Thinly sliced shallots
 
  This is an important ingredient in his many dishes throughout this
  book. Use as specified in recipes.
  
  Heat the oil in a small saucepan until hot but not smoking, about 300
  degrees F. Add the shallots and fry over moderate heat until crispy
  and golden brown, about 5 minutes. Do not overcook. Immediately
  remove the shallots with a slotted spoon and drain on paper towels.
  Reserve the oil for another use.
  
  Cooked this way, shallots can be stored in a tightly covered jar on
  the kitchen shelf for up to 1 month.
  
  Yield: about 1/3 cup.
 
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