Balachaung

Directions

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.