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Shrimp Paste Relish (Ngapidaung)
Mi Mi Khaing
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2 teaspoons shrimp paste
1 large onion
1 bulb garlic
3/4 teaspoon chili powder
2 tablespoons shrimp powder
4 to 6 lime wedges
A few lettuce leaves or sprigs
Spread paste on clay pot lid and bake over hot coals, or spread on foil and bake in oven till it dries.
Remove outer skins of onion and garlic, prick garlic cloves with a pin, and bake them till soft. Pan roast chili powder till dark and aromatic.
Peel onion and garlic and pound them with chili till well homogen-ized. Put in baked paste, then dried shrimp powder, and pound till all is well mixed. Add salt if desired.
Shape pleasingly on a salad plate, surround with lime wedges and lettuce leaves.
This relish may have sour fruit such as young tamarind, green mango, or marian pounded into it, in which case lime is not necessary.

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