Spicy Shrimp Relish

A deeper, stronger taste — dried shrimp cooked low and slow until every spoonful tastes like Sunday lunch at Aunty Kel’s.

If Spicy Anchovy Relish is the bottle that started it all, Spicy Shrimp Relish is its richer, moodier cousin. Dried shrimp brings a depth anchovy can’t — a slow, savoury sweetness that settles into rice and refuses to let go.

Made the way Aunty Kel has always made it: dried shrimp, homemade chilli powder, onions, curry leaves and a little salt, cooked down by hand in small batches.

No sugar. No preservatives. No MSG. Nothing artificial. Ever.

How to use

• Over hot rice with a fried egg on top

• Stir into fried rice

• Spread on crackers or buttered toast

• Fold into an omelette

• Toss with stir-fried kangkung or long beans

• On crusty bread with avocado (if you’re feeling fancy)

Details Net weight: 150g per bottle Shelf life: 6 months Storage: Store in a cool, dry place away from direct sunlight (no need to refrigerate).

Care: Use a dry spoon and keep tightly sealed. Made: Homemade in small batches in Malaysia.