Balachaung

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 64
• 2 cups dried shrimp
• 10 garlic cloves
• 1 1/2 teaspoons shrimp paste
• 1/4 teaspoon turmeric
• 2 medium onions
• 1 teaspoon tamarind paste
• 1 cup oil
• 1 teaspoon chili powder

Recipe

• 1 wash and drain dried shrimp, slice the onions finely, slice the garlic thick.
• 2 soak tamarind in 1/2 cup of water, extract juice. strain the juice if necessary, dissolve in the shrimp paste. pound or grind the shrimp to powder (not too fine).
• 3 heat oil in wok, add turmeric, brown the onions, drain off and set aside. fry the garlic to a light brown, drain off and set aside. into the hot oil put the powdered shrimp, fry until crisp but not dark, drain quickly.
• 4 pour out oil and clean the wok. return 2 tsp of oil to wok. add the tamarind and shrimp paste liquid, a pinch of turmeric, and stir over fire.
• 5 as liquid reduces, add the chili powder and stir until chili powder darkens. return shrimp and mix over fire for ~1 minute.
• 6 add salt if needed, take off fire and cool. after cooled, mix in the onion and garlic.