Burmese Balachaung Recipe

Ingredients :

20 cloves

4

2 cups

1 X 250 g

2 teaspoons

2 teaspoons

1 teaspoons

1/2 cup

Garlic

Medium onions, finely sliced

Peanut oil

Packet of shrimp powder

Chili powder

Salt

Dried shrimp paste

Vinegar

• Peel garlic and cut into thin slices.

• Cut onions into thin slices.

• Heat oil and fry onion and garlic separately on low heat until golden.

• Lift out immediately and set aside.

• They will become crisp and darken as they cool.

• In the same oil, fry shrimp powder for 5 minutes.

• Add chili powder, salt and shrimp paste mixed with vinegar.

• Stir well and fry until crisp.

• Allow to cool completely.

• Mix in fried onion and garlic.

• Stir to distribute evenly.

• Store in an airtight jar.

Note : Balachaung is a preparation of fried dry shrimp served as an accompaniment to rice, and is perhaps the most popular of all Burmese accompaniments. It will keep for weeks.