250g or 1/4 kilo shrimp with heads removed
43.5g of salt
1.2kg or 6 cups of cooked rice
Start by preparing the rice (C4 variety). The rice must be slightly wet when cooked.
Use 4 cups of water to make the rice slightly watery. Set aside cooked rice to cool.
Mix salt and shrimp in mixing bowl. Mash thoroughly until the shrimp absorbs the salt. Let stand for 2 hours. After 2 hours, put cooked rice in a mixing bowl. Add salt/shrimp mixture then mash to mix ingredients thoroughly. Add the remaining salt to the mixture and mix. Set aside.
Transfer the mixture into sterilized bottles. Leave a centimeter head space from the mouth.
Cover bottles with polyethylene plastic. Cap tightly. Set aside for 10 days to ferment.
On the 10th day, the balao-balao is ready to be served. To cook, saute with garlic and onion.
The balao-balao will last for 2 months when kept in a freezer.
source: Tecnology Resource Center