Natural form

Whole red shallots showing their deep purple-red papery skin and small, slender bulb clusters.

Shows the reader the unmistakable appearance, color, and form of the raw ingredient as found in a market or pantry.

Produce

Red Shallot (Bawang Merah)

Small purple-red shallots that form the aromatic base of Southeast Asian curries, sambals, and crispy fried garnishes.

Red shallots are small, slender alliums with a deep purple-red skin and sweet, pungent flesh that mellows when cooked. They are the workhorse aromatic across Indonesian, Malaysian, Thai, and Vietnamese kitchens, pounded into spice pastes or thinly sliced and fried into crisp shallots. Their sugar content makes them caramelize quickly and turn golden when deep-fried.

Red shallots (Allium cepa var. aggregatum) are the foundational aromatic of Southeast Asian cooking, distinct from both yellow onions and the French echalion. Smaller and more elongated than yellow onions—typically 2–5 cm in diameter—with copper-pink to deep purple-red skins and flesh that blushes purple at the edges. Their flavor profile is more concentrated and sweeter than yellow onions when cooked, yet moderately sharp and pungent when raw, with less water content that makes them uniquely suited to frying. Cultivated extensively across Indonesia, Malaysia, Thailand, and the Philippines, red shallots are not interchangeable with other alliums—they perform specific culinary functions that other onions cannot replicate. The sulfur compound profile differs from yellow onions, producing less tear-inducing agents but more concentrated flavor impact per volume. In tropical growing regions, peak harvests occur during dry seasons (April–June and October–December), though they are available year-round. Properly stored in a cool, dry, ventilated space, whole shallots keep 2–3 weeks; refrigeration promotes sprouting and must be avoided.

Measured in: g
Storage: Pantry

Types & varieties

Bawang Merah Semangkok

Popular Malaysian cultivar; round, medium-sized, consistently deep red color; excellent for frying

Bawang Merah Thailand (Thai Red Shallot)

Slightly smaller with more intense red color; standard in Thai cuisine; prized for even frying and consistent results

Bawang Merah Bombay

Larger variety with lighter pinkish-red skin and milder flavor; actually a type of aggregatum onion rather than true shallot

Batu Ijo

Indonesian cultivar with slightly greenish tinge; popular in Sumatra and Java for its subtle flavor difference

Bawang Merah Banting

Malaysian cultivar named after a town in Selangor; known for strong aroma and excellent storage quality

Regional Nomenclature

Naming conventions vary across Southeast Asia and can cause confusion. In Malay and Indonesian, 'bawang merah' refers specifically to this red shallot variety—other shallot types are uncommon. The Vietnamese term 'hành tím' denotes shallots, distinct from 'hành tây' for common onion. Philippine cuisine uses 'sibuyas' broadly for both onions and shallots, with 'sibuyas na pula' specifically indicating red shallots. Always identify the specific type when shopping at specialty markets.

Why Red Shallots Cannot Be Substituted

Red shallots perform culinary functions that other alliums cannot replicate. Their lower water content and higher sugar concentration make them capable of crisping to a delicate, golden crunch when fried—a feat yellow onions cannot achieve. Their concentrated sweetness balances chile heat in sambals differently than milder onions. Their structural integrity when raw holds up in brunoise and thin-slice garnishes where yellow onion would overwhelm. Using yellow onion in a sambal or for crispy fried topping fundamentally alters the dish's character and texture.

Common uses

Creating aromatic bases for Southeast Asian curries and rendangs (pounded or sliced with garlic and ginger)Making sambal belacan and other chile-based relishes (used raw, minced, or brunoised)Thinly sliced and deep-fried until crisp as a textural garnish for nasi goreng, mie goreng, and congeeIncorporated into spice pastes for satay marinade, sambal recipes, and gulai basesRaw sliced or minced as a fresh garnish for soto, bakso, and other soupsRoasted whole as a side dish or flavor component in Malay and Indonesian rice dishesPickled in sweet vinegar for acidic condiment use in Vietnamese and Thai cuisineSautéed slowly with garlic and tomato as a base for Philippine sinangag (garlic fried rice)

Tips & pitfalls

Always bring shallots to room temperature before frying—cold shallots absorb more oil and steam rather than crisp.
Chill shallots 30 minutes before cutting to minimize tears, or use a very sharp straight-blade knife which causes less cell damage than serrated or scalloped edges.
For crispy garnish, maintain oil at 180–190°C (355–375°F) and fry in small batches to prevent steaming.
Never substitute yellow onion for raw applications—the flavor difference is significant and texture is wrong for sambals or fresh garnishes.
Press sliced shallots gently with paper towels before frying to remove excess moisture for maximum crispness.
Store away from potatoes—potatoes release moisture and gases that accelerate shallot sprouting and spoilage.
Do not refrigerate whole shallots; cold temperatures promote sprouting and degrade flavor.
Slice shallots uniformly for even cooking; a mandoline or V-slicer produces consistent thickness for frying.

Nutrition

72kcal

Energy

301 kJ · per 100 g

Where the calories come from

Protein 13%Carbs 86%Fat 1%

Protein

2.5g

5% DV

Carbs

16.8g

6% DV

Fat

0.1g

0% DV

Fiber

3.2g

11% DV

Sugars

7.9g

of which

Sodium

12mg

1% DV

Notable micronutrients

Vitamin B620% DV

Vitamin C9% DV

Folate9% DV

Iron7% DV

Potassium7% DV

Thiamin (B1)5% DV

Source · USDA FoodData Central · Shallots, raw

View on FDC →

In the shops

Matched grocery products

Shallots
250 g · Mercadona
€1.75
Shallots in Mesh Bag 250 g
kg · Bonpreu
€1.59

Good to know

Scientific Name: Allium cepa var. aggregatum
Origin: Southeast Asia; cultivated extensively in Indonesia, Malaysia, Thailand, and the Philippines
Color: Purple-red to copper-pink outer skin; flesh off-white with purple-red tinges at the edges
Size: 2–5 cm in diameter; smaller and more elongated than yellow onions
Flavor: Sweeter and more delicate than yellow onion when cooked; sharper and more concentrated when raw
Peak Season: Year-round in tropical regions; main harvests April–June and October–December
Storage: Cool, dry, ventilated area away from sunlight; 2–3 weeks. Never refrigerate whole. Refrigerate sliced shallots in airtight container up to 1 week.
Yield: One medium shallot (20–25g) yields 2–3 tablespoons sliced, or 1–2 tablespoons minced
Pungency: Mild when cooked; moderately sharp when raw
Key Compound: Sulfur compounds including syn-propanethial-S-oxide, but in lower concentration than yellow onion

Substitutes

Yellow (Brown) Onion — Acceptable only when cooked; use 1 yellow onion in place of 3–4 shallots. Not suitable for raw applications or crisping.
Red Onion — Better than yellow for raw uses but lacks concentrated sweetness; slice thinner for raw applications. Does not crisp as well.
French Shallot (Echalion) — Good flavor substitute—similar sweet, delicate profile—but significantly more expensive and harder to find in Southeast Asian markets.
Thai Shallot — Direct substitute; same species and origin; use in equal proportion for any Southeast Asian application.

Pairs with

GarlicFresh Red ChilesGinger and GalangalCoconut Milk Palm SugarLime JuiceFish Sauce Coconut Oil

Also called

Bawang Merah · Asian Shallot · Thai Shallot