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Crispy guinamos

I recently got this pack of "guinamos" which turned out to be an extraordinary version of the Ilonggo bago-ong. Thinking it was just the usual guinamos with hints of home-made "speciality", it wasn't until I got home that I got to see, smell and taste its being extra special. I was surprised when I opened the pack to see it very dry and crisp plus the aroma is distinctly that of guinamos.
It is like the Burmese delicacy balachaung, as pointed out by Mr. Eugene Jamerlan, which is a dried shrimp relish. I really love having this crispy guinamos with cold rice without any other viand for I can really savour the flavours all its own. I have no idea about the recipe but if i were experiment in making one, I think its a mix of ginisang guinamos and kalkag (shrimp fry). I just then need to have the right proportions and cooking techniques in making it this crisp and delicious.
I really hope this can be mass produced or served in some restaurants here in Iloilo as an appetizer or condiment. It can also go well with green mango but best mixed with rice. If there's kalkag rice or bago-ong rice, I'm sure a Crispy Guinamos rice would become a best seller!
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