Crispy, sweet, and savoury with a hint of salt, fried shallots can be sprinkled over many things. This must-have condiment in Vietnamese cuisine is also popular in Middle Eastern and Indian cuisines when scattered over fragrant Pelau(s) and Biryani(s).
Shallots are a type of small pink onion and if you find them in the Caribbean, they are imported. However, to make these, I used the heads of our purple shallots/green onions (Bajans call it seasoning). If you can get your hands on some baby red/purple onions or small white/brown onions they would work as good substitutes…..