Fermented Shrimp Paste
Prep Time: 10 minutes
|
Cook Time: 120 hours
15 Calories
|
1 Servings
Ingredients
2 portions Sizzlefish Wild Gulf Shrimp, thawed
2 tbsp coarse sea salt
1 shallot, coarsely chopped
2-3 red Thai chilies
2 cloves garlic
2 tbsp fermented shrimp paste
2 tbsp neutral oil
1 tbsp soy sauce
2 tbsp lime juice
2 tbsp sesame oil
1 tbsp coconut sugar
1 tbsp chopped green onion
Directions
Step 1
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Step 2
Rinse shrimp under cold water and blot dry with paper towel.
Step 3
Transfer to a food processor and add salt. Pulse until shrimp is finely ground.
Step 4
Transfer shrimp paste to a glass jar and press using the back of a spoon. Close lid tightly and store at room temperature for at least 5 days to allow paste to ferment.
Step 5
At this point you can use the fermented shrimp paste for cooking and store in the refrigerator. Or take the shrimp paste a step further by creating a sauce/dip style condiment incorporating other ingredients like shallots, garlic, Thai chilies, lime juice, and sugar.
Step 6
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Step 7
Remove stems from chilies. Combine shallot, garlic, chilies, Pulse until everything is well chopped.
Step 8
Add fermented shrimp paste, sesame oil, and neutral oil. Pulse a few more times. Transfer shrimp mixture to a pan over low heat. Sauté for 1 minute. Add lime juice, soy sauce, coconut sugar and green onion. Cook for 3-4 minutes longer.
Step 9
Transfer sauce to a jar or bowl and cool for about 20 minutes. Cover tightly and store in refrigerator.
