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300 g
Easy
By Sri Owen
Published 2002
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.
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