Culinary (seafood and scallion pancake) Scallions may be cooked or used raw, often as a part of
salads,
salsas, or as a
garnish. Scallion oil is sometimes made from the green leaves, after they are chopped, lightly cooked, and emulsified in a
vegetable oil. In
Catalan cuisine,
calçot is a type of onion traditionally eaten in a
calçotada (plural:
calçotades). An eponymous gastronomic event is traditionally held between the end of winter and early spring, where
calçots are grilled, dipped in
salvitxada or
romesco sauce, and consumed in massive quantities. topped with sliced
negi , served with
gravy In
Ireland, scallions are chopped and added to mashed potatoes, known as
champ or as an added ingredient to
Colcannon. In
Mexico and the
Southwest United States,
cebollitas () are scallions that are sprinkled with salt, grilled whole, and eaten with lime juice, cheese and rice. They are typically served as a traditional accompaniment to
asado dishes. At the
Passover meal (
Seder),
Afghan Jews and
Persian Jews strike one another with scallions before singing "
Dayenu", thus re-enacting the whipping endured by the Hebrews enslaved by the ancient Egyptians. In
Asian cuisine, diced scallions are often used in
soup,
noodle, and
seafood dishes,
sandwiches,
curries, and as part of a
stir fry. The bottom half-centimetre of the root is commonly removed before use. In
China, scallion is commonly used together with ginger and garlic to cook a wide variety of vegetables and meat. This combination is often called the "holy trinity" of Chinese cooking, much like the
mirepoix (celery, onions, and carrots) in French cuisine or the
holy trinity in Cajun cuisine. The white part of scallion is usually fried with other ingredients while the green part is usually chopped to decorate finished food. In
India, it is sometimes eaten raw as an appetizer. In north India, coriander, mint and onion chutney are made using uncooked scallions. It is also used as a vegetable with Chapatis and Rotis. In
south India, spring onions stir fried with coconut and shallots (known as
Vengaya Thazhai Poriyal in
Tamil and
Ulli Thandu Upperi in
Malayalam) are served as a side dish with rice. In
Japan, scallions are used extensively as a topping in Japanese cuisine. In
Nepal, scallion is used in different meat dish fillings like
momo and choyla (meat intertwined with scallion and spices). In the southern
Philippines, it is ground in a
mortar along with ginger and
chili pepper to make a native condiment called wet
palapa, which can be used to spice dishes or as a topping for fried or sun-dried food. It can also be used to make the dry version of
palapa, when it is stir fried with fresh coconut shavings and wet palapa. In
Vietnam, Welsh onion is important to prepare
dưa hành (fermented onions) which is served for
Tết, the Vietnamese New Year. A kind of sauce,
mỡ hành (Welsh onion fried in oil), is used in dishes such as
cơm tấm,
bánh ít and
cà tím nướng. Welsh onion is the main ingredient in the dish
cháo hành, which is a rice porridge used to treat the
common cold. == See also ==