Shallots

Appears in

Published 2012

About

Shallots are fundamental to Burmese cooking. They’re thinly sliced and added to salads, and they form part of the flavor base in curries. Fried, they give sweetness and crisp texture to dishes of all kinds, from salads and condiments to street snacks. (Fried shallots are also an irresistible snack on their own.) Shallot oil—peanut oil that is flavored by the frying shallots—is a wonderful kitchen staple.

Asian shallots are smaller than European ones, with warm reddish brown skin. Beneath the skin, they’re pale purple (see photograph). Preparing them is easy: Cut off both ends and discard, then slice lengthwise in half. It’s easier to pull off the outer skin once they are halved. To slice them, lay the flat side on the cutting board and slice crosswise very thin to give you attractive half-moon-shaped slices.

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Burma Basics

The Building Blocks

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