Shallots

Shallots contain high concentrations of quercetin and other flavonoids — research indicates shallots have among the highest antioxidant content of any allium.

They contain allicin precursors similar to garlic and onions, with associated antimicrobial and anti-inflammatory properties.

The caramelization that occurs during frying creates additional antioxidant Maillard reaction products.

Shallots have been cultivated across Asia for millennia and are particularly important in the cooking of southern China, Vietnam, Thailand, Malaysia, and Indonesia.

In Cantonese and Teochew cooking, fried shallots are a finishing condiment used with the same casual confidence as black pepper in a Western kitchen. In Shanghainese cooking, shallot-infused oil is a foundational flavoring.

The small, elongated Asian shallot — more pungent and less watery than European varieties — is the preferred type across Chinese and Southeast Asian cuisines.

Use raw in dressings and cold preparations where a milder onion flavor is wanted.

Slice thinly and fry until crispy for a finishing garnish over noodles, congee, and braised dishes. Use in aromatics bases for Cantonese and Shanghainese preparations.

Crispy fried shallots add texture, sweetness, and deep caramelized flavor to even the simplest preparation.

Infuse in oil for shallot oil. Use in Vietnamese and Southeast Asian preparations.

For crispy fried shallots: slice thinly and evenly (a mandoline helps). Start in cold oil, bring to medium heat, and fry slowly until deep golden — this produces crispy results without burning.

Drain on paper towels; they crisp further as they cool. Store in an airtight container for up to a week.