Crispy Shallot and Dried Shrimp Relish

Name: Crispy Shallot and Dried Shrimp Relish (Balachaung)
Yield: Makes About 1 Cup
Cuisine: Myanmar (Burma)
Ingredients: 1½ teaspoons tamarind pulp, chopped; About ¼ cup peanut oil; 2 tablespoons hot water; 1 teaspoon shrimp paste (ngapi) dissolved in 1 tablespoon water; ½ teaspoon sugar; About ⅛ teaspoon turmeric; ⅓ cup thinly sliced shallots (see Note); 6 to 8 medium cloves garlic, sliced, about 2 tablespoons (see Note); ¾ cup Dried Shrimp Powder; ½ teaspoon Red Chile Powder, or cayenne, or more to taste; ¼ teaspoon salt

Balachaung

Preparation info

Makes About
1 Cup

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

The main ingredient of this central Burmese classic is dried shrimp powder fried in oil. The relish has salty depth and a pleasing chewy texture. Some versions of balachaung have more shrimp paste, which makes them more pungent, while others have more heat. Feel free to adjust the proportions.

Ingredients

1½ teaspoons tamarind pulp, chopped
2 tablespoons hot water
About ¼

Asia
Myanmar (Burma)
Condiment
Pescatarian
Gluten-free
South East Asia

Method

Place the tamarind pulp in a bowl, add the hot water, and let soak for 5 to 10 minutes. Mash with a fork, then press the tamarind through a sieve into a bowl, using the back of a spoon. Set the tamarind liquid aside; discard the pulp.

Place a heavy skillet or a wok over medium heat. Add 3 tablespoons<