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