Ingredients

  • 281 ¼ grams shallots 1/4 inch thick
  • 62 ½ milliliters vegetable oil
  • ⅓ teaspoon cayenne
  • ⅝ teaspoon ground cumin
  • 1 ¼ cups freeze-dried peas
  • 1 ¼ cups dry roasted soybeans

Directions

Sauté shallots until golden brown in 30 ml. oil. Season with salt remove from pan. Sauté seasoning in 20 ml. oil until fragrant, about 10 seconds. Remove pan from heat, cool seasoned oil to room temperature. Add shallots, peas, soybeans and salt and pepper to taste to seasoned oil. Toss to combine. May be made 1 day ahead and kept in airtight container at room temperature. Makes about 3 cups.

Notes
Serving Ideas:Original serves 18.


Categories
CanapË
Keywords
CanapË
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