2021-02SFC  Edible Austin Leaderboard

Shrimp Relish

Courtesy of Jam Sanitchat. Makes 4 cups.


Shrimp Relish


For 1 Batch(es)


  • Ping-pong ball-size scoop of deseeded tamarind paste
  • Warm water
  • 2 cups oil
  • 2 cups sliced shallots
  • 1 cup(s) sliced garlic
  • 1/2 cup(s) dried shrimp, rinsed
  • 1/2 cup(s) dried long red Thai chilies, deseeded, chopped
  • 5 1/8-inch thick slices galangal
  • 1 teaspoon(s) shrimp paste
  • 1/2 cup(s) palm sugar
  • 1/2 cup(s) tamarind water
  • 3 tablespoons fish sauce

Shrimp Relish Directions

  1. Make tamarind water by soaking the tamarind paste in warm water for a few minutes then, using cheesecloth, squeeze the liquid into a separate bowl (reserve the liquid). Continue this process until you have ½ cup of liquid (discard solids).
  2. Meanwhile, heat the oil in a wok or a deep cast-iron pan over medium heat. Deep-fry the shallots, garlic, dried shrimp, chilies and galangal—separately, in batches—until golden.
  3. Drain them on paper towels as you remove each from the pan. Reserve the frying oil.
  4. In a small skillet, toast the shrimp paste for a few minutes until fragrant.
  5. Blend the fried mixture with the toasted shrimp paste in a food processor. Add some of the frying oil (up to 1 cup) to moisten the mixture as it blends.
  6. Place the mixture into a saucepan, add the palm sugar, tamarind water and fish sauce and bring to a boil. Reduce the heat and simmer until quite thick—stirring regularly to prevent burning.
  7. The resulting relish should be sweet, sour and salty with a little bit of heat.

Recipe notes

If you would like it hotter, add some small fresh Thai chilies along with the dried big chilies during the frying stage.

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