Red Thai shallot

Smaller in size than brown shallots, these purplish-red shallots have a very strong but sweet flavour. They are a key ingredient in Thai and South-East Asian cooking, where they are often used in startlingly generous quantities. They may be pounded in curry and spice pastes, sliced finely and used in raw in salads, or sliced and fried until brown and crisp, then sprinkled over dishes as a seasoning and garnish. Or they may be pickled, whole, in sweet vinegar.

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