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Fried shallots and capers


  • Frying oil
  • 1/2 cup (120 milliliters) corn starch
  • 1/3 cup (80 milliliters) shallots, sliced
  • 1/3 cup (80 milliliters) capers, drained
  • Salt, to taste


  1. Heat frying oil to 350F (180C).
  2. In a mixing bowl, toss the capers and shallots with cornstarch.
  3. Remove excess cornstarch, and deep-fry shallots and capers for four to five minutes.
  4. The shallots and capers should be golden brown and crispy.
  5. Remove from oil and place on a paper towel to remove excess liquid.
  6. Season with salt.
  7. Serve with coffee ponzu marinated ahi tuna steaks with avocado cream (see recipe).

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