| Instructions |
| Put the dried shrimps in a bowl and cover with warm water. Leave to stand for 10 minutes, then drain in a sieve. |
| Chop them finely, or grind using a pestle and mortar, or process in a food processor. |
| Heat the oil in a wok, add the onions and garlic and fry, stirring continuously, for 5-8 minutes. |
| Remove from the wok with a slotted spoon and transfer to a bowl. |
| Add the sesame oil, chillies, ginger, turmeric, fish sauce, salt and sugar, if using, to the wok. Stir-fry, for 3 minutes. |
Add the ground shrimps and stir-fry for 4 minutes.
If the mixture becomes too dry, add about 4 tablespoons of water and stir-fry for 2-3 minutes. |
Return the onions and
garlic to the wok, stir once and add more salt, if necessary.
Stir-fry for 1-2 minutes, then add the lime juice and stir for a few seconds more. Remove the wok from the heat and leave the Balachaung until cold. |
Transfer the relish to an airtight glass jar. Can be kept refrigerated for up to 4 weeks.
Source : Sri Owen "The Classic Asian Cookbook" |
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Recipe
- 250g (8oz) dried shrimps
- 3 tbsp groundnut oil or vegetable oil
- 2 onions, very finely chopped
- 8 cloves garlic, finely sliced
- 2 tsp sesame oil
- 3-8 large fresh red chillies, deseeded and chopped
- 2 tsp finely chopped fresh ginger root
-
1/2 tsp ground turmeric
- 1 tbsp fish sauce (nam pla)
- 1/2 tsp salt, plus extra to taste
- 1 tsp sugar, optional
- juice of 2 limes or lemons
MAKES : About 300g (10oz)
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