Shallot

1. Characteristics and Flavor Profile
Aromatic Intensity: Shallots contain a high concentration of aromatic compounds, providing a pungent, sharp bite when raw and a rich, honey-like sweetness when caramelized.
Complex Sweetness: Unlike the simple sweetness of yellow onions, shallots have a subtle "garlicky" undertone that adds depth to sauces and pastes.
Visual Appeal: They feature a distinctive reddish-purple skin and delicate pinkish-white layered flesh inside.

2. Culinary Applications
Curry Paste Base: In Thai cooking, shallots are a primary ingredient in almost all curry pastes. They provide body and a natural sweetness that balances the heat of the chilies.
Fresh Salads and Dressings: Finely sliced raw shallots are essential in Thai salads (Yum), Larb, and vinaigrettes, providing a crisp texture and a spicy kick.
Crispy Shallots (Hom Jiao): Deep-fried sliced shallots are a ubiquitous garnish in Asian cuisine, adding a smoky, savory crunch to everything from Biryani to Thai desserts.

3. Essential Culinary Tips
Roasting for Depth: Roasting or charring whole shallots before adding them to soups like Tom Yum or Tom Klong unlocks a deep, smoky sweetness that raw shallots cannot provide.
The Art of Frying: To achieve perfect crispy shallots, slice them uniformly and start frying in room-temperature or lukewarm oil. Remove them when they reach a pale golden hue; residual heat will carry them to a perfect dark gold.
Taming the Bite: If raw shallots are too pungent for a salad, soaking the slices in ice water for a few minutes can mellow out the sharpness while maintaining the crunch.