Balachaung
By: Evelyn Ong
Published: Friday, December 10, 2010 - 1:02am

Ingredients




5 shallots, finely sliced
5 cloves garlic, finely sliced
1 cup dried prawns, soaked in warm 1 tablespoon turmeric
1 tablespoon chilli powder
1 tablespoon ngapi (shrimp paste)
1/4 cup white wine vinegar
1/2 cup vegetable oil

Preparation

1 Heat oil over a moderate heat and fry shallots until golden. Remove with a slotted spoon to a bowl. 2 Fry garlic in the same oil until golden then remove and add to shallots. 3 Place prawns in food processor and grind until course. Fry prawns in oil and add turmeric, chilli powder and ngapi dissolved in vinegar. Fry until crisp and golden. Allow to cool. 4 Add prawns to shallots and garlic and mix.

About


This is a traditional Burmese condiment that can be served as a topping on fish, vegetables or even with plain rice. You can even eat it in a sandwich as a snack!