Balachaung Crispy Shrimp Relish

By AislePrompt Editorial · Published 2026-10-23 · Updated 2026-10-23

A crunchy, savory-spicy relish of dried shrimp fried with lots of shallots and garlic, with shrimp paste and tamarind for depth. Spoon it over rice, eggs, noodles or vegetables. This Asian recipe (gluten-free), ready in about 65 minutes, blends dried shrimp, medium size, shallots, thinly sliced, garlic cloves, thinly sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 145 calories and feeds 12, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups (about 170 g) dried shrimp, medium size
• 2 cups (about 10 large) shallots, thinly sliced
• 20 cloves (about 1 head) garlic cloves, thinly sliced
• 1 1/4 cups peanut oil
• 2 tablespoons dried red chili flakes
• 1 teaspoon Kashmiri chili powder or paprika, for color
• 1/2 teaspoon ground turmeric
• 1 tablespoon Burmese shrimp paste (ngapi) or belacan
• 1 tablespoon tamarind pulp, seedless
• 3 tablespoons warm water
• 1 tablespoon palm sugar or light brown sugar
• 1/2 teaspoon, or to taste fine sea salt
• 1 teaspoon (optional) fresh lime juice

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse the dried shrimp, then soak in warm water for 10 minutes. Drain well and pat completely dry with towels. Pulse in a food processor until finely shredded and fluffy, like coarse floss. Do not grind to a paste.
2. Step 2: Mash the tamarind pulp into the 3 tablespoons of warm water, strain, and save the liquid. Dissolve the shrimp paste in the tamarind liquid.
3. Step 3: Heat the peanut oil in a wok or wide heavy pan over medium heat. Add the sliced shallots and fry for 10-12 minutes, stirring often, until evenly golden. Lift them out with a slotted spoon onto paper towels. They crisp up more as they cool.
4. Step 4: Fry the sliced garlic in the same oil for 3-4 minutes, until pale gold. Lift out and drain the same way, taking care not to let it brown too far or it turns bitter.
5. Step 5: Pour off all but about 1/2 cup of the oil and keep the rest for cooking. Lower the heat to medium-low and stir in the turmeric, chili powder and chili flakes for 20 seconds.
6. Step 6: Add the shredded shrimp and fry for 12-15 minutes, stirring constantly, until deep golden, dry and crisp.
7. Step 7: Stir in the tamarind and shrimp paste liquid, the sugar and the salt. Keep stirring for 3-5 minutes until all the moisture has cooked off and the shrimp is crunchy again.
8. Step 8: Take the pan off the heat. Fold in the fried shallots and garlic, add the lime juice if using, and taste for salt.
9. Step 9: Spread the relish on a tray to cool completely, then store in an airtight jar. It keeps at room temperature for 2 weeks or refrigerated for up to 2 months.