Crispy-Fried Shallots

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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Nutrient	Quantity
Total fats	436 g
Energy	3758.32 kCal
Total lipid (fat)	436 g
Fatty acids, total saturated 16:0	35.316 g
Fatty acids, total saturated 8:0	14.388 g
Choline, total	0.872 mg
Fatty acids, total saturated 10:0	16.132 g
Fatty acids, total saturated 18:0	12.208 g
Fatty acids, total saturated 18:1 undifferentiated	49.704 g
Fatty acids, total saturated 18:2 undifferentiated	6.976 g
Fatty acids, total saturated 14:0	71.504 g
Fatty acids, total saturated 12:0	204.92 g
Fatty acids, total polyunsaturated	6.976 g
Phytosterols	414.2 mg
Fatty acids, total saturated 6:0	0.872 g
Vitamin K (phylloquinone)	107.692 g
Fatty acids, total saturated	355.34 g
Fatty acids, total monounsaturated	49.704 g
Vitamin E (alpha-tocopherol)	16.6116 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Vegetable oil	2 cups	3758.32	0	436
red shallot	250	0	0	0