Balachaung (Burmese Crispy Shrimp and Garlic Relish)
Local name: ဘာလချောင်
In short: A crunchy, spicy-sour relish of dried shrimp, fried garlic and shallots, chili and tamarind, spooned over rice, noodles and curries. It takes about 55 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 90 kcal
Balachaung is a Burmese relish of fried dried shrimp, garlic, shallots and chili, and it sits on many tables next to rice, noodles and curries. Each ingredient is fried separately until crisp, then everything is tossed together with chili flakes, tamarind and fish sauce. It is salty, spicy, sweet and sour, and it adds crunch to anything plain. A jar keeps for weeks in the fridge, so a batch lasts a long time.
Instructions
- Pat the soaked shrimp dry with paper towels and pulse them in a food processor into a coarse, fluffy floss.
- Heat the oil in a wide pan over medium heat. Fry the garlic for 2 to 3 minutes until pale gold and crisp. Lift it out with a slotted spoon onto paper towels.
- Fry the shallots in the same oil for 4 to 5 minutes until golden and crisp. Lift them out onto the paper towels.
- Fry the shrimp floss for 4 to 5 minutes, stirring, until dry, crisp and lightly golden. Lift it out onto the paper towels.
- Pour off all but 3 tablespoons of the oil. Fry the chili flakes for 30 seconds over low heat, then add the tamarind, fish sauce, sugar, salt and shrimp paste and stir for 1 minute.
- Return the garlic, shallots and shrimp to the pan and toss until coated. Cool completely, then spoon into a clean dry jar.
- Store in the fridge and spoon over rice, noodles or curries as needed.
Tips
- Keep the leftover frying oil. It tastes of garlic and shrimp and is excellent for fried rice or noodles.
- For a milder relish, replace half the chili flakes with sweet paprika.
Questions and answers
How long does balachaung keep?
In a clean dry jar in the fridge it keeps for 3 weeks. Always use a clean spoon, and make sure all the fried pieces were fully cooled and crisp before jarring.
How do you eat balachaung?
Spoon it over steamed rice, stir it into noodles, or serve it beside curries and soups. A little goes a long way.
Where do I find dried shrimp?
Dried shrimp are sold at Asian grocery stores, usually in bags near the dried seafood. Choose pink, plump ones with a clean sea smell.
How long does it take to make Balachaung (Burmese Crispy Shrimp and Garlic Relish)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Balachaung (Burmese Crispy Shrimp and Garlic Relish)?
About 90 kcal per serving, with 4 g of protein, 5 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 90 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 5 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
