Fried Shrimp Paste Relish (Balachaung) Recipe

Dried shrimp: Finely chopped to add a crunchy texture and a deep umami flavor.

Garlic: Minced to infuse the oil with its aromatic essence.

Shrimp paste: Adds a rich, savory depth to the relish.

Onions: Thinly sliced to provide sweetness and texture.

Chili powder: Brings a spicy kick to the dish.

Oil: Used for frying and bringing all the flavors together.

When preparing dried shrimp, ensure they are finely chopped to allow for even distribution of flavor throughout the relish. To achieve a more intense and aromatic flavor, lightly toast the shrimp paste in a dry pan before adding it to the sautéed garlic and onions. This will help to release its full potential and blend seamlessly with the other ingredients.

• finely chopped dried shrimp - Substitute with finely chopped dried mushrooms: Dried mushrooms provide a similar umami flavor and texture, making them a good vegetarian alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it lacks the fresh, pungent taste of minced garlic.

• shrimp paste - Substitute with fish sauce: Fish sauce can offer a similar depth of umami and saltiness, though it is more liquid in form.

• thinly sliced onions - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a good alternative.

• chili powder - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat, though it may be slightly spicier.

• oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and richness, complementing the other flavors in the dish.

• Allow the fried shrimp paste relish to cool completely at room temperature before storing. This helps to prevent condensation, which can affect the texture and flavor.
• Transfer the cooled balachaung into an airtight container. Glass jars with tight-fitting lids are ideal for preserving the aroma and taste.
• Store the container in the refrigerator. The relish can last up to 2 weeks when properly refrigerated.
• For longer storage, consider freezing. Portion the shrimp paste relish into smaller, freezer-safe containers or zip-lock bags. This makes it easier to thaw only what you need.
• Label each container with the date of preparation. This helps you keep track of freshness and ensures you use the oldest batch first.
• When ready to use, thaw the desired portion in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• Reheat the relish gently in a pan over low heat if you prefer it warm. Add a splash of oil if it appears too dry after thawing.
• Always use a clean spoon to scoop out the balachaung to avoid contamination and extend its shelf life.

• Stovetop Method:

  1. Heat a small amount of oil in a pan over low to medium heat.
  2. Add the leftover fried shrimp paste relish to the pan.
  3. Stir occasionally to ensure even heating.
  4. Cook for about 3-5 minutes or until thoroughly heated.
  5. Remove from heat and serve immediately.

• Microwave Method:

  1. Place the fried shrimp paste relish in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the relish halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the fried shrimp paste relish evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes.
  5. Stir halfway through to ensure even heating.
  6. Remove from the oven and serve hot.

• Steaming Method:

  1. Place the fried shrimp paste relish in a heatproof dish.
  2. Set up a steamer and bring the water to a gentle boil.
  3. Place the dish in the steamer basket.
  4. Steam for about 5-7 minutes or until thoroughly heated.
  5. Carefully remove the dish from the steamer and serve immediately.

• Frying pan: A large, flat-bottomed pan used for sautéing the garlic and onions, and for cooking the shrimp paste and dried shrimp.

• Spatula: A tool used to stir and mix the ingredients in the frying pan, ensuring even cooking.

• Knife: Essential for finely chopping the dried shrimp and mincing the garlic.

• Cutting board: A surface used to chop and mince the ingredients safely.

• Measuring spoons: Used to measure out the shrimp paste and chili powder accurately.

• Measuring cup: Used to measure the oil and thinly sliced onions.

• Mixing bowl: A bowl to hold the chopped dried shrimp before adding them to the frying pan.

• Paper towels: Used to drain excess oil from the fried ingredients if necessary.

• Serving dish: A dish to serve the finished fried shrimp paste relish as a condiment or side dish.

Pre-chop ingredients: Finely chop dried shrimp, garlic, and onions in advance and store them in airtight containers.

Use a food processor: Quickly mince garlic and dried shrimp using a food processor to save chopping time.

Measure spices ahead: Pre-measure shrimp paste and chili powder so they are ready to add when needed.

Cook in batches: Double the recipe and store extra Balachaung in the fridge for future use.

Use a wide pan: A wide frying pan allows for even cooking and faster sautéing of garlic and onions.