Myanmar - Crisp Shrimp Relish (Burmese Balachaung)

Crisp Shrimp Relish 

(Burmese Balachaung)

Ingredients

-       2 cups dried shrimps

-       2 medium onions

-       10 garlic cloves

-       1 teaspoon tamarind paste

-       1 1/2 teaspoons shrimp paste

-       1 cup oil

-       1/4 teaspoon turmeric

-       1 teaspoon or more chili powder

Directions

-       Wash the dried shrimps, drain, and let dry while doing the following:

-       Slice onion finely; slice garlic fairly thick, but evenly.

-       Soak tamarind in 1/2 cup water and extract juice.

-       Strain if necessary and let shrimp paste dissolve in it till smooth.

-       Pound or grind shrimps in electric grinder to powder but not too finely.

-       Heat oil in a wok, add turmeric, and fry’ onions till light brown.

-       Drain off and set aside.

-       Fry garlic till light gold and drain off. Into hot oil put powdered shrimps and fry till crisp but not too dark.

-       Take pan off fire and drain off quickly.

-       Pour out oil and clean the wok.

-       Return 2 teaspoons oil to it.

-       Add tamarind shrimp paste liquid, a pinch of turmeric, and stir over fire to pre-vent burning.

-       As liquid disappears, add chili and stir till chili darkens.

-       Return shrimp powder to pan and mix well over fire for just 1 minute.

-       Add salt if needed.

-       Take off fire and let cool.

-       When cool, mix in fried onion and garlic, and bottle, airtight, to use as needed.