Recipe For Dried Shrimp Relish

In order to stick to my self imposed challenge of cooking a dish from each region in my Curry recipe book I had to make this dried shrimp relish known as balachaung. This is a Burmese hot relish, made of dried shrimps with plenty of garlic and chillies. Once made, it can be kept in an airtight jar in the fridge for up to a month. It is worth making a good quantity. Now, I have to tell you that it does not smell pleasant, so if you are going to make this, make sure all your windows and doors are open!

kye thar hin using Dried Shrimp Relish
kye thar hin

Balachaung – Dried Shrimp Relish
 
Ingredients
  • 225g dried shrimps soaked in hot water for 10 minutes and then drained *
  • 45mls groundnut oil
  • 4 shallots, finely chopped
  • 4 garlic cloves, finely sliced
  • 30mls toasted sesame oil
  • 2 - 4 red chillies, deseeded and finely chopped or 2.5mls - 5mls chilli powder
  • 10mls finely chopped fresh root ginger
  • 2.5mls ground turmeric
  • 2.5mls salt, or more, to taste
  • 30mls hot water
  • juice of 1 lime or lemon
Method
  1. finely chop the shrimps and blend until fine and set aside
  2. heat the oil in a wok and fry the shallots and garlic for 2 - 3 minutes until they are slightly coloured
  3. remove with a slotted spoon and set aside
  4. add the sesame oil and heat
  5. then add the chillies, ginger, turmeric and salt be careful as the fumes from the chilli can be quite strong
  6. fry for 2 minutes, stirring all the time
  7. put in the ground shrimps and continue stir frying for 1 minute
  8. add the hot water and the lime / lemon juice
  9. stir until the liquid is absorbed
  10. mix in the shallots and garlic
  11. the relish should be moist
  12. taste and add salt if you think more is needed
  13. when cold, store in an airtight jar
  14. serve cold as a relish
My Notes
* I could not find dried shrimps so I used a jar of shrimp paste, without soaking it. This could have contributed to the very potent smell

 

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8 thoughts on “Recipe For Dried Shrimp Relish

  1. Yum! I know you think no way you were eating this, you made it just for having said you did, but it sounds delicious to me! Cook up some jasmine rice, add a little butter to it, and mix in a bit of this and shovel into your mouth. Granted, the version I’m familiar with is fairly dry, but I think eliminating the water and cooking it till dry will get me the texture I want. It is the burmese version of the japanese furikake – comes in endless variations and everyone makes theirs just a little differently. My favorite has crushed peanuts and sesame seeds mixed in too.

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    1. thanks for these great ideas JC 🙂

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  2. LOL! I can imagine the pungent odour wafting out from your windows and doors. But well done Tandy…..I would imagine you can only really use it in very particular regional recipes. xx

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    1. The Balachaung is for cooking from the Myanmar region. I am holding onto the recipe as I may need it for the next PFB challenge *holding thumbs*

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  3. Well done, are you going to eat it?

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    1. not a chance! But I need some for a recipe and then I am going to donate it 🙂

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