Crispy Shallot and Dried Shrimp Relish


Preparation info
  • Makes About

    1 Cup

    • Difficulty


Appears in

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.


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


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<