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Balachaung

The Burmese dried-shrimp relish that sits in a jar in every Yangon kitchen, the seasoning you reach for to lift a plate of plain rice into something memorable. You pulse-grind dried shrimp to a coarse floss, then fry a pile of sliced garlic and shallot in oil until they're deep golden and crisp. The dried shrimp joins them and toasts to a fragrant rust colour. Chilli powder, fish sauce, tamarind, sugar and a splash of water turn the lot into a sticky red-brown relish. Cook until the oil clears (twelve to fifteen minutes), cool, store in a jar. Eat by the spoonful with rice, or as a side to grilled meat or fish.

Sides 40 minutes Serves12

Kerabu Kacang Botol

Winged beans are sliced thin and tossed with kerisik (toasted grated coconut pounded to a fragrant paste), fresh herbs, dried shrimp and a sharp chilli-lime dressing. The kerisik is the heart of the dish, it gives the salad its smoky-sweet backbone and binds the dressing to the vegetables. Bright, crunchy, savoury and just lightly fiery.

Sides 28 minutes Serves4

Nam Prik Pao

Dried red chillies are deseeded (most of them), garlic is sliced, shallots are sliced thin. All three fry separately in oil over medium heat until each is deep golden and crispy, sequence matters because they cook at different rates. Dried shrimp toasts briefly in the same oil. Everything pulses in a food processor (or pounds in a mortar, the traditional method) to a coarse paste. Returned to the pan with the residual oil; palm sugar, fish sauce, tamarind paste and a splash of water cook for 10 minutes more, stirring, until the colour deepens to mahogany and the paste is thick and glossy. Once cooled and stored in oil, it lasts weeks.

Sides 45 minutes Serves8

Rissóis de Camarão

A boiled water-butter-flour dough rolls thin; a thick shrimp béchamel goes on top; folded into half-moons, sealed, dipped in egg, rolled in breadcrumbs, fried. Mozambican home cooks make these in batches of fifty and freeze them. The dough is forgiving as long as you let it rest.

Sides 1 hour 55 minutes Serves6

Sambal Belacan

A bright, punchy raw sambal built around belacan, the fermented Malaysian shrimp paste. The belacan is toasted first to mellow its rawness and bring out its savoury depth, then pounded with fresh red chillies, a little shallot and lime juice. The texture should stay coarse, not smooth, so each spoonful carries flecks of chilli skin and seed. Unlike cooked sambals such as sambal tumis, this one is finished in minutes and meant to be eaten the day it is made.

Sides 13 minutes Serves6

Sambal Terasi

Red chillies, garlic, shallots, tomato roast briefly under a grill until softened and slightly charred. Terasi (shrimp paste) toasts in a dry pan 1 minute until intensely fragrant. All ingredients pound or pulse to a coarse paste. The paste then fries in oil 8-10 minutes until deep red, fragrant and oil separates at the edges. Salt and a touch of palm sugar balances. Eats hot or cool.

Sides 30 minutes Serves250

Shrimp Po-Boy

Raw shrimp marinate briefly in buttermilk and hot sauce; dredge in seasoned flour and cornmeal mix; deep-fry at 180°C until deep gold and crisp (2-3 minutes, shrimp cook fast). Long French rolls split lengthways; toasted on the cut side; slathered with mayo and Creole mustard; piled with shrimp, lettuce, tomato, pickles. Wrap halfway in paper; eat.

Sides 35 minutes Serves2

Tandoori King Prawn

Tandoori King Prawns are elegant, restaurant-quality appetizers or mains. The prawns undergo two rapid marinades: first, an oil-based bath with garlic, ginger, and turmeric to season quickly; second, a creamy, spiced marinade with yoghurt, cream cheese, and fresh herbs for silky texture and depth. The double approach respects the delicate nature of prawns while ensuring flavor on all sides. The brief cooking (5-8 minutes) preserves succulence. Serve with lemon and herbs. This is luxurious seafood preparation made simple.

Sides 43 minutes Serves4

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