Recipe By : Cooking Live Show #8882
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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16 ounces jasmine rice
4 large shallots -- peeled and thinly
-- sliced , (up to 5)
salt and freshly ground black pepper
wondra flour for dredging
1 small bulb celery root -- peeled and grated
peanut oil for frying
Cook the jasmine rice according to package directions and set aside,
covered to keep warm. Spread the shallot slices out in a single layer
and season with salt and pepper. Dredge the shallots in the flour and
toss in a handheld sieve to shake off excess. Repeat process with the
grated celery root.
In a deep pan heat 1- to 2-inches of the oil to 360 degrees F. Fry the
shallots until golden brown and transfer to paper towels to drain.
Season immediately with salt. Repeat process for the celery root. Add
the fried shallots and celery root to the cooked rice and toss to
combine. Serve immediately.
