Monday, July 01, 2013

Burmese Dry Balachaung - Dried Shrimp Condiment

Dry Balachaung

Balachaung on Buttered Toast
My all-time favourite snack
This popular condiment is served as a part of any Burmese meal.  It imparts an "umami" flavour when sprinkled over buttered toast, plain rice & butter, lentils, et al. 

Make sure to open all the doors and windows in your home to expel the aroma of roasting dried shrimp, which to me is wonderful but to those who didn't grow up with it, is abhorrent!


½ cup dried shrimp
6 dried red peppers, or to taste
¼ cup garlic & chili infused oil
1 cup deep fried onions
½ cup deep fried garlic
½ tsp. salt (or to taste)
¼ tsp. sugar (or to taste)


1.  Remove seeds from dried red peppers, if necessary.
2.  Fry dried shrimp and peppers in hot oil until aromatic & set aside to cool.
3.  Blitz all ingredients in a blender or food processor until coarsely ground.
4.  Store in an airtight jar in the refrigerator.

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