Balao balao is condiment from the Phillipines made from fermented cooked rice and shrimp (Penaeus indicus or Macrobrachium
species). The mixture becomes acidic during fermentation, and the
shrimp shell reddens and softens. It is commonly prepared for the table
in sauteed form and is eaten either as an appetizer or main dish.
The washed shrimp is mixed with salt (about 20 percent w/w) and left for 2 hours or overnight. The shrimp are then drained, mixed
with cooled cooked rice, and fermented at room temperature for 7 to 10
days.
