Balachaung

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READY IN: 10mins
SERVES: 64
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and drain dried shrimp, slice the onions finely, slice the garlic thick.
  • 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).
  • 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.
  • 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.
  • As liquid reduces, add the chili powder and stir until chili powder darkens. Return shrimp and mix over fire for ~1 minute.
  • Add salt if needed, take off fire and cool. After cooled, mix in the onion and garlic.
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