6 minutes
A flavorful and aromatic relish made with shrimp paste, dried shrimp powder, grilled chiles, and garlic, perfect for serving with vegetables or rice.
Shrimp Paste (Ngapi)
teaspoons
Green Cayenne Chiles, slit lengthwise
each
Garlic Clove, not peeled
each
cups
tablespoons
tablespoons
to taste
1. Preheat the Grill
Preheat your charcoal or gas grill to ensure it is hot enough for toasting the shrimp paste and grilling the chiles and garlic.
2. Toast Shrimp Paste
Wrap the shrimp paste in a piece of foil and place it on the grill or in a heated pan. Cook for about 3 minutes, turning occasionally, until dried out and crumbly.
3. Grill Chiles and Garlic
Place the green cayenne chiles and unpeeled garlic cloves on the grill. Grill until the chiles are softened with some blackened spots and the garlic cloves are aromatic.
4. Prepare Grilled Ingredients
Coarsely chop or mince the grilled chiles. Peel the grilled garlic cloves.
5. Combine Ingredients
In a mortar or with the back of a spoon, combine the toasted shrimp paste, chopped chiles, and peeled garlic. Pound or mash until smooth.
6. Add Dried Shrimp Powder
Stir in the dried shrimp powder into the mixture.
7. Adjust Seasoning
Mix in fresh lime juice and water. Adjust the seasoning with salt to taste.
Add a splash of tamarind paste and a bit of palm sugar for a unique sweet and sour twist. . Usage
Include additional seafood like squid, mussels, or clams, sautéed separately and combined with the relish. . Usage
. Garlic & Shallots
Roast or pan-fry diced eggplants until tender, then mix with the basic relish. . Usage
. Chili Base
The shrimp paste, or ngapi, is a foundational ingredient in this dish. Look for a high-quality shrimp paste from a Southeast Asian market or specialty store. The paste should have a pungent aroma and a deep, complex flavor. If possible, choose one that is well-fermented and free from artificial additives.
Burmese cuisine is all about balance. Take the time to taste as you go and adjust the levels of saltiness, sourness, sweetness, and spiciness. Don't be afraid to deviate slightly from the recipe to achieve the perfect balance for your palate.
When frying the shrimp paste, ensure it is well-cooked to develop its flavor and remove any raw, overpowering fishiness. Cook it on low heat to prevent burning, and stir continuously until it darkens slightly and becomes fragrant.
For the chili-garlic-shallot paste, use fresh ingredients and grind them to a smooth paste using a mortar and pestle or a small food processor. The fresh paste will impart a more vibrant flavor than pre-ground spices.
Peanut or vegetable oil is traditionally used in Burmese cooking. For frying the paste, make sure the oil is hot enough to sizzle when a small amount of paste is added. This helps to crisp up the ingredients without absorbing too much oil.
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