About the Recipe
Ingredients
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon fish sauce
3 tablespoons plus 1/2 cup peanut oil, divided
1 cup thinly sliced shallot (about 3 large)
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2 pounds tomatoes, sliced ¼-inch thick (about 6 cups)
2 tablespoons chopped roughly chopped chives and/or cilantro
Preparation
Combine lime juice, honey and fish sauce in a small bowl. Whisk in 3 tablespoons peanut oil. Set aside.
Let sliced shallots soak in a bowl of cold water for 10 minutes. Drain shallots and thoroughly pat dry. Toss shallots with cornstarch. Heat the remaining 1/2 cup oil in a medium sauté pan over medium heat. Working in batches, add half of the shallots and fry, stirring occasionally until golden brown and crispy; 3-5 minutes. Transfer with a slotted spoon to a paper towel lined plate. Repeat with the remaining shallots. Sprinkle shallots with salt.
Arrange tomatoes on a large platter or divide between 6 salad plates. Whisk the dressing and drizzle over the tomatoes. Top with shallots, chives and/or cilantro.