Balachaung

Name: Balachaung
Yield: makes about 300 g / 10½ oz
Cuisine: Asia
Ingredients: 4 shallots, finely chopped; juice of 1 lime or lemon; 2–4 red chillies, deseeded and finely chopped, or ½–1 teaspoon chilli powder; 3 tbsp vegetable oil; 225 g/ 8 oz dried shrimps; 2 tsp finely chopped ginger; 2 tbsp hot water; ½ tsp salt, or more to taste; 2 tsp sesame oil; 4 garlic cloves, thinly sliced; ½ tsp ground turmeric

Dried Prawn Sambal

Preparation info

makes about
300 g

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is a Burmese hot relish, made of dried prawns or shrimps with plenty of garlic and chillies. It can be kept in an airtight jar in the fridge for a month. It is worth making a good quantity.

Ingredients

225 g/ 8 oz dried shrimps
3 tbsp vegetable oil<

Asia
Side dish
Southeast Asia
Gluten-free

Method

Soak the dried shrimps in hot water for 10 minutes, drain and chop with a sharp knife, or put them in a small blender and blend until fine. Set aside.

Heat the oil in a wok or saucepan, and fry the shallots and garlic until lightly coloured. Take out with a slotted spoon and reserve.

Add the sesame oil to the wok or pan, heat and add the rest of the ingredients, except the hot w