Fried Shallots- 1 cup peanut or canola oil
- 4 shallots, peeled, halved and sliced
- 2 tablespoons all-purpose flour
- Kosher salt to taste
Dressing- 1 tablespoon canola oil
- 2 tablespoons lime juice
- 1 tablespoon grapefruit juice
- 1 tablespoon fish sauce
- 2 teaspoons chopped jalapeno
- 1/2 teaspoon sugar
- 4 endives, rinsed
- 2 small, pink grapefruit, segmented
- 1 pound crab meat
- 1/4 cup cilantro
Line a plate with paper towels and place it nearby. To make the fried
shallots, heat the peanut oil in a pan until almost smoking. Toss the
shallots in the flour, dust off well and add to the oil in batches as
necessary to avoid overcrowding. Fry for 5 minutes or until golden
brown. Remove to the paper towel-lined plate. Sprinkle with salt and
set aside
To make the dressing, add the oil to a bowl and whisk in the lime
juice, grapefruit juice, fish sauce, chopped jalapeno and sugar.
Slice the endives in half lengthwise, core and slice into long wide
slivers. Add them to a large serving bowl, along with the grapefruit,
crab and cilantro. Toss gently with the dressing. Top with the friend
shallots and server.
SakeSocial recommends: Fried Shallots- 1 cup peanut or canola oil
- 4 shallots, peeled, halved and sliced
- 2 tablespoons all-purpose flour
- Kosher salt to taste
Dressing- 1 tablespoon canola oil
- 2 tablespoons lime juice
- 1 tablespoon grapefruit juice
- 1 tablespoon fish sauce
- 2 teaspoons chopped jalapeno
- 1/2 teaspoon sugar
- 4 endives, rinsed
- 2 small, pink grapefruit, segmented
- 1 pound crab meat
- 1/4 cup cilantro
Line a plate with paper towels and place it nearby. To make the fried
shallots, heat the peanut oil in a pan until almost smoking. Toss the
shallots in the flour, dust off well and add to the oil in batches as
necessary to avoid overcrowding. Fry for 5 minutes or until golden
brown. Remove to the paper towel-lined plate. Sprinkle with salt and
set aside
To make the dressing, add the oil to a bowl and whisk in the lime
juice, grapefruit juice, fish sauce, chopped jalapeno and sugar.
Slice the endives in half lengthwise, core and slice into long wide
slivers. Add them to a large serving bowl, along with the grapefruit,
crab and cilantro. Toss gently with the dressing. Top with the friend
shallots and server.
SakeSocial recommends: