Fried Shallots and Shallot Oil

Preparation info
  • Makes a Generous

    ¾ Cup

    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About

Having jars of Burma basics made and ready to be used in recipes gives me a rich, “my cupboard is full” feeling and makes cooking food from Burma very easy. From left: Fried Shallots, Shallot Oil, Toasted Chickpea Flour, and two versions of Red Chile Oil—one strained and, behind it, one with the chile residue still in the oil.