Shrimp Paste Recipe
Make Shrimp Paste Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Paste
Cooking & Preservation
Method
Main Paste
Prepare shrimp
Rinse the raw shrimp under cold running water. Pat dry thoroughly with paper towels. If not already done, remove shells and devein. Cut larger shrimp into smaller pieces so they blend evenly (aim for roughly 1–2 cm pieces).
Salt cure
Place the shrimp in a bowl and sprinkle with the coarse sea salt. Toss to coat evenly. Let sit 20 minutes at room temperature to draw out moisture and begin mild curing; this improves shelf stability and flavor.
Aromatics
While shrimp cures, peel garlic cloves and shallots. Roughly chop so they process evenly.
Blend/pound
After 20 minutes, transfer the shrimp (including any liquid released) to a food processor. Add the chopped garlic and shallots. Pulse until you get a smooth to slightly coarse paste, stopping to scrape down the bowl so everything is uniformly incorporated. If you prefer a very fine paste, process longer; for a rustic texture, pulse less.
Adjust acidity
Add the lime juice and sugar to the blended paste and pulse briefly to combine. Taste (carefully) and add a little more lime or salt if needed — remember this is a preserved paste so it should be salty and tangy.
Cooking & Preservation
Cook the paste (optional but increases shelf life)
Heat 2 tablespoons neutral oil in a small nonreactive skillet over medium heat. When oil is shimmering, add the shrimp paste. Stir constantly and cook for 4–6 minutes until the paste darkens slightly and raw shrimp odor diminishes. Add 50 ml water and continue to cook, stirring, until the mixture thickens and mostly dries but remains spreadable. Cooking reduces moisture and helps develop deeper umami flavor.
Seal for storage
Pour or spoon 1 tablespoon of neutral oil over the top of the paste to create an air barrier, sealing the mixture. Wipe the jar rim clean and close with an airtight lid. Refrigerate.
Storage and use
Store refrigerated. Properly sealed and cooked, the paste will keep 3–4 weeks in the fridge. For longer storage, freeze in small portions (ice cube tray or 1–2 tbs portions) for up to 3 months. Use as a condiment, flavoring in curries, stir-fries, sauces, or marinades. Stir well before using; if concentrated, dilute with a little water, oil, or coconut milk as your recipe requires.