Ingredients
4 cups thinly sliced shallots (or small red onions)
1 cup dried shrimp, rinsed and patted dry
½ cup dried red chilies, stems removed
6 garlic cloves, thinly sliced
1-inch piece fresh ginger, thinly sliced (optional)
1 tsp turmeric powder
½ tsp salt (or to taste)
Oil for deep-frying (approx. 3 cups)
Equipment
Deep-fry thermometer (optional)
Wok or deep pan
Slotted spoon and paper towels
Blender or spice grinder
Large mixing bowl
Airtight jar for storage
Prep the shrimp & chilies
Rinse the dried shrimp under cold water until no grit remains; drain and pat dry. Remove stems from the chilies; set both aside.
Fry the shallots
Heat 1½ cups oil in a wok to about 150 °C (300 °F). Fry the sliced shallots, stirring constantly, until they turn golden brown and crisp (≈15 min). Scoop out with a slotted spoon and drain on paper towels.
Fry garlic & ginger
In the same oil, fry the garlic slices until lightly golden (1–2 min); remove and drain. If using, fry the ginger slices until just crisp (1 min); drain.
Fry the chilies
Turn up the heat slightly and fry the dried chilies just until they darken (1–2 min)—watch closely to prevent burning. Drain on paper towels.
Fry the shrimp
If the oil has too many burnt bits, strain and replenish with 2 Tbsp fresh oil. Heat to medium, then add the dried shrimp and stir-fry until crisp and golden (3–4 min). Drain thoroughly.
Make the powders
Once cooled, pulse the fried chilies in a blender or spice grinder until coarsely ground. In the same way, grind together the fried shrimp, turmeric, and salt into a coarse powder.
Toss everything together
In a large bowl, combine the crispy shallots, garlic, ginger, and the shrimp–turmeric–chili powder. Toss well so every bit is evenly coated.
Store
Transfer to a clean, airtight jar. Keep in a cool, dry cupboard for up to 2 months.
Moist Balachaung
If you prefer a saucier, fridge-stable relish, use about 1 cup of oil, fry all aromatics (onions, garlic, chilies, shrimp, ginger) together until aromatic, then simmer briefly until saucy. Store in the refrigerator for up to 1 month.