Shallots; Asian Shallots

These small cousins of onions are Allium ascalonicum, with purple to red outer skin and a pink-tinted interior. They are less watery than European shallots (which may be substituted) and much less pungent than onions. In Burmese English-language cookbooks, as in Indian cookbooks, they are often called onions. Shallots are the most important flavoring in Burmese cooking, cooked as a paste, minced, or sliced. When they are used raw, they are sliced, soaked briefly in water, then squeezed dry. Sliced shallots fried to a brown crispness are a frequent topping in Burmese salads and other dishes. Store shallots in a cool dark place or in the refrigerator, in paper not plastic bags.