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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 686g Recipe makes 1 cup) |
||
| Calories 4034 | ||
| Calories from Fat 3926 | (97%) | |
| Amount Per Serving | %DV | |
| Total Fat 436.3g | 671% | |
| Saturated Fat 56.5g | 282% | |
| Monounsaturated Fat 120.3g | ||
| Polyunsaturated Fat 238.5g | ||
| Trans Fat 1.3g | ||
| Cholesterol 0mg | 0% | |
| Sodium 30mg | 1% | |
| Potassium 835mg | 23% | |
| Total Carbohydrate 42.0g | 14% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 6.3g | 12% | |
Crispy-Fried Shallots
Recipe #268464 |
20 min |
10 min prep |
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By: Jewelies
Nov 27, 2007
Posting to go with my Barbecue Lamb Salad With Thai Lime and Chilli Dressing.
1 cup
Ingredients
- 2 cups vegetable oil
- 250 g red shallots or golden shallots, peeled and sliced finely and evenly
Directions
1
Heat the oil in a wok, add all the shallot slices and cook slowly on gentle heat so that they don't burn.2
When the slices are golden brown, remove with a slotted spoon and drain on paper towel.3
Store in an airtight container.4
Best used on the same day.
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