Explore 3 Delicious Ways to Prepare Sour Shrimp Paste, Guaranteed to Leave You Craving for More

Sour shrimp paste has long been a renowned specialty in various culinary regions like Hue, Da Nang, Binh Dinh... Crafting a delectable batch of sour shrimp paste, perfectly capturing the distinct flavors of each region, requires unique techniques.

Below, we'll guide you through creating sour shrimp paste using 3 distinct styles from the regions of Hue, Binh Dinh, and the Southern provinces. Let's dive in and master the art of preparation!

1. Hue Style Sour Shrimp Paste

Indulge in the Tempting Hue Style Sour Shrimp Paste

Ingredients:

• 500g fresh shrimp

• 1 cup glutinous rice flour

• 2 teaspoons

• 2 teaspoons salt

• 2 large red chili peppers for color,

• 15 bird's eye chili peppers for heat

• 2 large galangal roots

• 2 cloves garlic

• 500ml white liquor

Instructions:

Step 1: Clean the whole shrimp thoroughly and pat dry, then soak them in white liquor for about 30 minutes. After soaking, remove the shrimp and trim the whiskers and head. Continue soaking the shrimp in liquor for another 30 minutes until they turn slightly pink.

Step 2: Mix 1 cup of glutinous rice flour with 3 cups of water and a pinch of salt, stirring well. Then cook the mixture over the stove, stirring continuously until the flour is cooked, remove from heat, and let it cool.

Step 3: Thinly slice the galangal, garlic, bell pepper, and bird's eye chili, then grind them into a smooth paste.

Step 4: After the flour has cooled, mix the shrimp thoroughly with the flour, salt, sugar, galangal, garlic, and ground chili until each shrimp is evenly coated.

Step 5: Arrange each shrimp in glass jars or ceramic jars, sealing tightly. To ensure even fermentation without the shrimp floating to the surface, use bamboo sticks to weigh them down. Alternatively, you can sprinkle a layer of flour and galangal on top of the shrimp. Keep the shrimp in a cool place for about 5-6 days. When the shrimp turn reddish and emit a fragrant aroma with a slightly sour taste, they are ready to be enjoyed. To control the sourness of the shrimp, store them in the refrigerator.

2. Sour Shrimp Paste from Binh Dinh

Sour shrimp paste from Binh Dinh is equally renowned and delicious as the one from Hue.

Ingredients:

• 500g live shrimp

• 250ml beer

• 250ml quality fish sauce

• 250g white cane sugar

• 3 large galangal roots

Instructions:

Step 1: Boil a mixture of fish sauce and sugar on the stove until it boils, then turn off the heat and let it cool.

Step 2: Slice the galangal into small pieces.

Step 3: Clean the shrimp, remove the head and marinate with salt, let it sit for about 30 minutes.

Step 4: After marinating the shrimp with salt, place them in glass or ceramic jars with a tight lid, then pour beer and fish sauce with sugar until the shrimp are submerged. When kept tightly closed, the shrimp will turn reddish when cooked. For faster fermentation, you can expose them to sunlight during the day. With this method, after about 3 weeks, you can enjoy the shrimp.

3. Sour Papaya Shrimp Paste from the Southern Region

Sour papaya shrimp paste

Ingredients:

• 500g live shrimp

• 1 small unripe papaya (papaya should be moderately sized, not too young but also not ripe)

• 250ml beer

• 250ml quality fish sauce

• 250g white cane sugar

• 3 large galangal roots

• Seasonings: sugar, garlic, chili

Instructions:

Step 1: Clean the shrimp, remove the head, and marinate with salt, let it sit for about 30 minutes.

Step 2: Peel and julienne the papaya as if making salad. Then marinate the papaya with 30g of golden sand sugar. After about half an hour, when the papaya softens, squeeze out the water, rinse again and repeat these steps until the papaya is dry.

Step 3: Slice the garlic thinly, julienne the chili and galangal, and marinate all with sugar. When everything softens, simmer over low heat until cooked.

Step 4: Make sugar syrup as in method 2.

Step 5: Arrange the shrimp in layers, interspersed with galangal, chili, garlic, and papaya on top. Repeat until all the shrimp are used. Then pour beer and sugar syrup until the shrimp are submerged. Keep the shrimp jar in a cool place and let it ferment for about 6 days. With this method, the sour shrimp will last for about 6 months.

Sour shrimp paste with its reddish shrimp always makes people crave for more.

So, with these 3 methods of making sour shrimp paste, you can enjoy it anytime as it's always available at home. Enjoy boiled meat with sour shrimp paste for Tet, or have sour shrimp paste with vermicelli, both are delicious options.

Wishing you success and deliciousness with these 3 sour shrimp paste recipes!

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