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This recipe features onion-ring-inspired shallots that are quickly dipped in a light rice batter then pan-fried. In Southeast Asian cuisines, fried shallots are a crunchy condiment for everything from soups and salads to noodles and stews, and are even sold pre-packaged in plastic containers. We enjoyed them atop a lean piece of seared steak, but it’s hard to resist not eating them with every bite of this dish, including the spinach salad.
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