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Crisp Shrimp Relish (Burmese Balachaung)
Mi Mi Khaing
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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
Methods
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.

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