What Are Fried Shallots? Taste, Uses, and How They Differ from Fried Onions

Fried shallots are thin slices of shallot fried in oil until golden and crisp. In Indonesia they are called bawang goreng, and they are one of the most common toppings in Southeast Asian cooking. You will find them on fried rice, noodle soups, porridge, salads and grilled meat.

If you have only used crispy fried onions from a can, fried shallots will taste different. They are lighter, sweeter and more aromatic.

What Do Fried Shallots Taste Like?

Good fried shallots taste:

• Sweet and savory — shallots have more natural sugar than big onions, so they caramelize while frying.

• Nutty and toasty — the golden color comes from that caramelization, not from batter.

• Light and crisp — they shatter when you bite them, then melt quickly.

They should not taste bitter. Bitterness usually means the shallots were fried too dark.

Fried Shallots vs Fried Onions

They look similar, but they are not the same product.

• Raw material: fried shallots use shallots (small, red-purple bulbs). Fried onions usually use large yellow or white onions.

• Coating: many Western crispy onions are coated in flour or batter. Traditional fried shallots have no coating — just shallots, oil and a little salt.

• Flavor: shallots are sweeter and more fragrant. Onions are milder and more watery.

• Texture: fried shallots are thin and delicate. Battered onions are thicker and crunchier.

So if a recipe asks for bawang goreng, crispy shallots or "Asian fried shallots", battered onion rings are not a good swap.

How to Use Fried Shallots

Fried shallots work best as a finishing topping — add them right before serving so they stay crisp.

• Rice dishes: nasi goreng, chicken rice, rice bowls

• Soups: soto ayam, pho, ramen, laksa, chicken noodle soup

• Porridge: congee and bubur ayam

• Salads: gado-gado, Thai-style salads, green bean salad

• Eggs and toast: scrambled eggs, fried eggs, avocado toast

• Burgers and hot dogs: a crunchy layer instead of raw onion

A small handful (about 1 tablespoon per serving) is usually enough.

What to Look for When Buying Fried Shallots

Not all fried shallots are equal. Check the label and the product:

• Ingredients: the best ones list only shallots, oil and salt. Flour or starch means a cheaper, mixed product.

• Color: even golden brown. Very dark pieces taste bitter.

• Oil: they should feel dry, not greasy.

• Packaging: sealed or vacuum packs keep moisture out and keep them crisp longer.

For example, Hunay fried shallots are made from biru lancor shallots from Probolinggo, Indonesia, fried in coconut oil with salt and no preservatives.

How Long Do Fried Shallots Last?

Unopened, well-packed fried shallots usually last several months. After opening, keep them in an airtight jar in a cool, dry place. Do not put them in the fridge — moisture makes them soft.

Quick Summary

• Fried shallots are sliced shallots fried until golden — no batter.

• They are sweeter and more aromatic than fried onions.

• Use them as a topping at the end of cooking.

• Choose products with simple ingredients and good packaging.