Balachaung: A Flavorful Burmese Shrimp Relish
40 minutes
1709 reads
About Balachaung: A Flavorful Burmese Shrimp Relish
Experience the magic of Balachaung, a Burmese condiment bursting with umami and a delightful crunch. This vibrant relish transforms simple dishes into culinary masterpieces.Crispy fried shrimp, sweet caramelized onions, fragrant garlic, and a hint of chili create a symphony of flavors and textures. It's the perfect way to add authentic Burmese flair to rice, noodles, or salads.This easy recipe guides you through every step, bringing the taste of Burma to your kitchen. Prepare to elevate your meals with this addictive and versatile condiment.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Ingredients
- 100 gm Shrimp dried
- 250 gm Onion chopped, yellow
- 50 gm Garlic chopped
- 10 gm Chili Flakes
- 250 gm Peanut Oil
- Salt to taste
Instructions
- Rehydrate the dried shrimp by soaking them in warm water for 10 minutes. This helps to soften them and remove any impurities.
- Heat the peanut oil in a large skillet or wok over medium heat. Add the chopped garlic and sauté until fragrant and lightly golden, about 30 seconds. Be careful not to burn the garlic.
- Add the chopped onion to the skillet and sauté until softened and translucent, about 5-7 minutes. This develops sweetness and adds depth of flavor.
- Drain the rehydrated shrimp and add them to the skillet along with the chili flakes and salt. Stir-fry continuously for about 5-7 minutes, until the shrimp are crisp and the mixture is dry. This ensures a longer shelf life for your Balachaung.
- Once the Balachaung has cooled completely, store it in an airtight glass jar at room temperature. This helps to preserve its flavor and texture.
Recipe Notes
Expert Tips
- For a richer flavor, try roasting the peanuts before grinding them. This enhances their nuttiness and adds depth to the sauce.
- Adjust the amount of chili flakes to control the spiciness level. Start with a small amount and add more to taste, as the heat can vary depending on the chili flakes used.
- If you don't have palm sugar, you can substitute with brown sugar or jaggery. However, palm sugar provides a unique caramel-like flavor that is characteristic of Burmese cuisine.
Storage Instructions
- Store leftover Ohn no Khao Swè in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 500kcalCarbohydrates: 9gProtein: 5gFat: 50gSaturated Fat: 9gPolyunsaturated Fat: 16gMonounsaturated Fat: 23gCholesterol: 32mgSodium: 60mgPotassium: 205mgFiber: 2gSugar: 2gVitamin A: 595IUVitamin C: 7mgCalcium: 49mgIron: 1mg
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4 Comments
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This looks so good! Can’t wait to cook it.
Absolutely fantastic! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.
What a great recipe! Thanks for sharing.