Balachaung

Balachaung

Oily balachaung

By
From
The Complete Asian Cookbook
Makes
3 cups
Photographer
Alan Benson

Balachaung is a preparation of fried dried prawns and is the most popular Burmese accompaniment served with rice.

Ingredients

Quantity Ingredient
500ml peanut oil
4 onions, thinly sliced
20 garlic cloves, thinly sliced
250g dried prawn powder
2 teaspoons chilli powder, (optional)
2 teaspoons salt
1 teaspoon dried shrimp paste
125ml vinegar

Method

  1. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Cook the onion and garlic separately until golden. Use a slotted spoon to remove each to a plate — they will become crisp and darken as they cool.
  2. Add the dried prawn powder to the wok and stir-fry for 5 minutes, then add the chilli powder, salt and combined dried shrimp paste and vinegar, and continue to stir-fry until crisp. Remove from the heat and allow to cool completely. Add the fried onion and garlic, stirring to combine and store in a sterilised airtight jar for up to 4 weeks.

Note

  • To make a dry balachaung, cook the recipe above but once both the garlic and onion have been fried, remove all but 250 ml of the oil from the pan. All the dried prawn powder should be moistened by the oil. If there is not enough oil, add a spoonful or two from the reserved oil. Remaining oil may be used for flavouring fried rice and other dishes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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