Burmese Balachaung - Shrimp Condiment Recipe
(Ngapi-gyaw)
Burmese Recipes

Every household in Burma has its own special recipe for making this spicy shrimp condiment, which is eaten as an accompaniment to most meals. It may also be eaten as an unusual sandwich filling. A warning - Ngapi-gyaw smells strongly during cooking! It will keep for up to 6 months in a screw-top jar in the refrigerator.
 

Ingredients:

1 tbsp
200 ml/1/3 pint
1
8
2.5 cm/1 inch
1 tsp
1 tsp
200 g/7 oz
2 tsp

 

dried tamarind pulp (optional)
vegetables oil
medium onion, peeled and sliced
garlic cloves, peeled and sliced crossways
piece of fresh root ginger, peeled and sliced into strips
chili powder
turmeric powder
dried shrimps, pounded
shrimp paste.

Method:

1. If using tamarind, place in a bowl, cover with 3 tbsp hot water, then knead to extract the flavor. Strain the liquid, discarding the tamarind pulp.
    

2. Heat the oil in a wok or deep frying pan (deep-fat fryer), then fry the onion, garlic and ginger separately over brisk heat until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper towels.
    

3. Add the chili powder to the pan and fry for 30 seconds, then add the turmeric and shrimps. Stir-fry until the shrimps are crisp and have absorbed most of the oil, then remove from the pan and drain off any excess oil.
    

4. Add the shrimp paste to the pan with the tamarind liquid, if using. fry over low heat for about 3 minutes, stirring constantly to prevent burning. Return the shrimps to pan, mix quickly together, then remove from the heat and stir in the onions, garlic and ginger. Allow to cool.
    

5. Serve cold in individual dishes, as an accompaniment.

MAKES 450 g/1 lb