Asian red shallots are smaller, more intense and sweeter than European shallots. They are the indispensable flavour base of virtually every Indonesian, Malaysian and Thai preparation.
Asian red shallot (Allium cepa var. aggregatum) is smaller than the European shallot — comparable to a large garlic clove — with a thin pink-red skin and white-purple flesh.
The smaller size and higher sugar content make Asian shallots particularly well suited for finely ground curry pastes and fried shallots (bawang goreng).
year-roundThailand/Indonesiaintense-sweetcurry pastefried garnishflavour baseAsian shallots are cultivated in Thailand, Indonesia and India. Available year-round.
Quality can be identified by firm bulbs without soft spots or shoots.
No pronounced seasonal pattern.
Asian shallots are used raw (in sambals), fried (as a garnish) and finely ground (in curry pastes).
Pairs with virtually all Asian flavour profiles: garlic, chilli, soy sauce, oyster sauce and fish sauce.
Store dry and cool at room temperature — not in the refrigerator. Keeps for 4–6 weeks.
Once cut, store covered in the refrigerator and use within 3 days.
For fried shallots: slice thinly and deep-fry at 160°C.
Asian shallots produce better bawang goreng than European shallots. The difference lies in the lower moisture content and higher sugar content: they become crispy faster.
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