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Fried Shallots
Sweet, caramelized, and slightly savory with a light crunch; more aromatic and less sharp than raw shallots; a concentrated onion sweetness without any bitterness.
Lens analyzedFried shallots are thinly sliced shallots that have been deep-fried in oil until golden and crispy, used as a garnish and flavor finisher across Indonesian, Malaysian, Thai, Vietnamese, Filipino, and broader Southeast Asian cooking. They add sweetness, crunch, and savory depth to any dish they top.
Where it comes from
The practice of frying shallots as a condiment and garnish developed across Southeast Asia in tandem with the region's strong onion and shallot cultivation traditions. Small, intensely flavored Asian red shallots — different from Western shallots in their more pungent sweetness — fry beautifully to a crisp, caramelized state. Pre-made fried shallots became a commercial product in Indonesia and Malaysia and are now exported widely to Asian grocery stores around the world.
Varieties — Pre-made fried shallots from Southeast Asian or Chinese grocers are the most practical option — they come in tubs or bags and keep for weeks in an airtight container. Homemade from small Asian red shallots are more aromatic and fresh-tasting. Fried shallots made from larger Western shallots have a milder flavor.
Bawang goreng in Indonesian and Malaysian cooking is as essential as grated parmesan on Italian pasta — a final touch that lifts the dish. Indonesian nasi goreng without a crown of fried shallots is considered unfinished.
In a modern kitchen — Store bought fried shallots in sealed tubs are excellent and save considerable time. To make at home: thinly slice small Asian shallots on a mandoline, pat dry, fry in neutral oil at 300°F until pale golden (they will darken as they cool), drain on paper towels, and cool completely before storing in an airtight container.
Buying it
Available at Indonesian, Malaysian, Thai, Vietnamese, Chinese, and pan-Asian grocery stores in tubs or sealed bags. Look for 'fried shallots,' 'bawang goreng,' or 'crispy fried onions' (Asian style — not the French's brand for green bean casserole). Store in an airtight container away from moisture to maintain crispness.
Storing it
Store fried shallots in an airtight container in a cool, dry spot to keep them crisp — any moisture turns them soft and stale fast. A rancid, oily smell means it's time to replace them.
Keeps about 1 year in the pantry.
Out of fried shallots? Good swaps
- Fried garlic chips — Deeper, more pungent flavor; use in smaller quantities.
- Crispy shallots made from Western shallots — Milder flavor; make at home or use in equal quantities — the result is slightly less fragrant.
General cooking guidance — always check the labels on the products you use. Listahan’s allergen checks run automatically when you plan a recipe in the app. Not medical advice.
Recipes that use fried shallots
Common questions about fried shallots
Is fried shallots vegan?
Fried Shallots is generally plant-based and suitable for a vegan diet, but brands differ — confirm on the label.
What can I use instead of fried shallots?
Good swaps include Fried garlic chips, Crispy shallots made from Western shallots. Each behaves a little differently — see the swaps above for notes, and always check labels for allergens.
How do I store fried shallots?
Store fried shallots in an airtight container in a cool, dry spot to keep them crisp — any moisture turns them soft and stale fast. A rancid, oily smell means it's time to replace them. It keeps about 1 year in the pantry.
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