VIETNAMESE FRIED SHALLOTS RECIPES

Steps:

• 1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
• 2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
• 3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.

Steps:

• Combine all of the dressing ingredients except for the oil in a small bowl and mix well to dissolve the sugar. 
• Add in the oil and mix well. 
• line a sheet tray with a double layer of paper towels. Set a saucepan with oil over high heat. Heat the oil until it is 350F or test by dropping a couple of shallots in. If they bubble and jump right away, you are ready to fry. Add the shallots to the oil and stir with a slotted spoon. They should simmer. 
• Cook until they are light golden brown (about 15 minutes). Keep a pretty close watch on them because they can go from crispy to burnt in a matter of seconds. As soon as they turn golden brown, you want to use a slotted spoon to remove them from the oil and drain them on your paper towel lined sheet tray.
• Combine all of the salad ingredients with the dressing mix well in a large bowl. Taste to adjust seasoning. 
• Top with chopped peanuts and crispy fried shallots and enjoy! 
• I like to top the individual portions with the crispy shallots and peanuts and keep the leftover shallots in a bowl uncovered so they stay crisp and can be optimally utilized for leftovers.