Balachaung

1. 1

   Wash and drain dried shrimp, slice the onions finely, slice the garlic thick.

2. 2

   Soak tamarind in 1/2 cup of water, extract juice. Strain the juice if necessary, dissolve in the shrimp paste. Pound or grind the shrimp to powder (not too fine).

3. 3

   Heat oil in wok, add turmeric, brown the onions, drain off and set aside. Fry the garlic to a light brown, drain off and set aside. Into the hot oil put the powdered shrimp, fry until crisp but not dark, drain quickly.

4. 4

   Pour out oil and clean the wok. Return 2 tsp of oil to wok. Add the tamarind and shrimp paste liquid, a pinch of turmeric, and stir over fire.

5. 5

   As liquid reduces, add the chili powder and stir until chili powder darkens. Return shrimp and mix over fire for ~1 minute.

6. 6

   Add salt if needed, take off fire and cool. After cooled, mix in the onion and garlic.

No additional tips available.