Balachaung (Crispy Shrimp Condiment)

Preparation

1. 1

   Rehydrate the dried shrimp in warm water for 10 minutes, then drain and roughly chop them.

2. 2

   Finely slice the garlic and onion.

3. 3

   Heat a generous amount of neutral oil in a pan and fry the garlic until golden and crisp, remove and set aside.

4. 4

   In the same oil, fry the onion until golden, remove and set aside with the garlic.

5. 5

   Sauté the chopped dried shrimp in the remaining oil for 5 minutes until crisp, add the chili and sugar.

6. 6

   Mix the fried garlic and onion back in with the shrimp, let it cool slightly.

7. 7

   Store in an airtight jar: this crispy, salty condiment lifts Burmese rice, noodles and salads for several weeks.