Myanmar Crunchy Dried Shrimp Relish

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This punchy Burmese condiment brings together crispy dried shrimp, fiery chilies, and aromatic garlic into a savory topping that's eaten with steamed rice, noodles, or salads. A staple across Myanmar, it keeps for weeks in the fridge and adds bold umami heat to any simple meal. The key is toasting the shrimp in oil until deeply fragrant before tossing with the aromatics.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 2 gSugar
• 19 gProtein
• 920 mgSodium
• 380 mgPotassium
• 180 mgCalcium
• 3.2 mgIron
• 18 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the relish

• 1 cup small dried shrimp, rinsed and drained
• 3 tablespoons peanut or vegetable oil
• 6 cloves garlic, finely minced
• 2 medium shallots, thinly sliced
• 4-6 green bird's eye chilies, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste mixed with 2 tablespoons warm water
• 1 teaspoon palm sugar or brown sugar (optional)

For finishing

• 1/4 cup roasted unsalted peanuts, roughly chopped
• 2 tablespoons toasted sesame seeds
• 2 tablespoons crispy fried shallots
• 1 tablespoon fresh lime juice

Directions

1. Rinse the dried shrimp in cool water, drain well, and pat thoroughly dry with paper towels to prevent splattering in the hot oil.
2. Heat the oil in a wok or heavy skillet over medium heat. Add the dried shrimp and toast, stirring constantly, for 3-4 minutes until they turn deep orange and smell intensely fragrant. Transfer to a plate and set aside.
3. In the same pan with the flavored oil, add the minced garlic and sliced shallots. Cook over medium-low heat for 2-3 minutes until the shallots soften and turn translucent, taking care not to brown the garlic.
4. Add the sliced chilies and cook for another minute until just softened, then return the toasted shrimp to the pan and stir to combine.
5. Pour in the fish sauce and the strained tamarind water, sprinkle in the palm sugar, and toss everything together for 1-2 minutes until the liquid has mostly evaporated and the mixture looks glossy.
6. Remove the pan from the heat and let the relish cool to room temperature, which allows the flavors to meld and the texture to crisp up.
7. Stir in the chopped peanuts, toasted sesame seeds, fried shallots, and a squeeze of fresh lime juice just before serving for maximum crunch and brightness.
8. Spoon into a small bowl and serve alongside steamed jasmine rice, Burmese salads, or grilled meats. Store leftovers in a sealed jar in the refrigerator for up to 3 weeks.
9. Taste and adjust seasoning with extra fish sauce for saltiness, more chilies for heat, or a pinch more sugar to balance the tang before serving.

Cook’s Notes

• Use the smallest dried shrimp you can find, sometimes labeled HB grade, for the best crunchy texture and concentrated flavor.
• Toasting the dried shrimp in oil is non-negotiable; this step unlocks the deep umami that defines the relish.
• For a vegetarian version, swap the dried shrimp for 1 cup of rehydrated dried soy beans or finely chopped shiitake mushrooms and use soy sauce instead of fish sauce.
• The relish tastes even better the next day once the flavors have had time to marry, making it an ideal make-ahead condiment.
• Wear gloves when slicing the bird's eye chilies to avoid skin irritation, and adjust the quantity to match your heat tolerance.

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