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Here, PasGo presents the proper methods for making deliciously sour shrimp paste - a staple dipping sauce with the distinctive flavor of Vietnamese cuisine.
Sour shrimp paste is made from fresh shrimp fermented with pickled vegetables and spices. It has a salty-sweet-sour taste that excites the taste buds. This dipping sauce with its unique flavor profile is a common condiment in Vietnamese cuisine.
1. How to Make Sour Shrimp Paste Huế Style
Ingredients:
- Fresh shrimp: 500g
- Glutinous rice flour: 30g
- Salt: 2 teaspoons
- Red chili peppers: 2 fruits
- Jalapeño peppers: 15 fruits
- Galangal: 2 large bulbs
- Garlic: 2 cloves
- White wine: 500ml
Method:
- Buy fresh shrimp, wash them thoroughly, then dry them. After drying, soak the shrimp in white wine for about 30 minutes, then remove and discard the heads and whiskers. Then continue to soak the shrimp in wine for another 30 minutes until they begin to turn red.
- Prepare a small pot, add 3 bowls of water, glutinous rice flour, and salt, then put it on the stove to simmer over medium heat, stirring until the flour is cooked. Then turn off the heat and let it cool.
- Peel and thinly slice garlic. Wash and peel galangal, then cut into thin strips. Rinse red chili peppers and jalapeño peppers, remove stems, and grind into a paste.
- Once the flour has cooled, add shrimp, salt, sugar, garlic, galangal, and ground chili peppers prepared beforehand into the pot of glutinous rice flour. Mix well until the flour coats all the prepared shrimp evenly.
- Arrange all the shrimp in a clean glass jar, then pour the mixed flour mixture over them, covering tightly with a lid. Store in a dry, ventilated place. Soak the shrimp for about 5-6 days until they turn reddish and emit a fragrant aroma. Taste to ensure a slightly sour flavor before serving. To control the sourness of the shrimp, store them in the refrigerator.
2. How to Make Sour Fermented Shrimp with Papaya for Southern People
Ingredients:
- Fresh shrimp: 500g
- Papaya: 1 small, slightly unripe and firm
- Beer: 250ml
- Delicious fish sauce: 250ml
- Sugar: 250g
- Galangal: 3 large bulbs
- Spices: garlic, chili, sugar
Method:
- Wash the shrimp thoroughly, remove the shrimp heads and shells, then marinate with salt for about 30 minutes.
- Peel and julienne the papaya into small strands. Then marinate with 30g of brown sugar. After about half an hour, when the papaya starts to soften, squeeze out the excess water until the papaya is dry.
- Peel the garlic, slice it thinly. Clean the galangal, peel, and cut into strips. Rinse fresh chili peppers, remove the stems, and slice into strips. Then marinate all with sugar. When the garlic, chili peppers, and galangal have softened, simmer over low heat until cooked, then turn off the stove.
- Add sugar and fish sauce to a pot, simmer until boiling, then turn off the heat.
- Place a layer of shrimp in a jar, then arrange galangal, garlic, chili peppers, and papaya on top. Repeat this process until the jar is full, then pour beer and sugar water over the shrimp until fully submerged. Seal the jar tightly and store it in a cool, dry place. After about 6 days, it will be ready to eat. Using this method, the shrimp can be kept for up to 6 months.
3. How to Make Sour Fermented Shrimp Bình Định Style
Ingredients:
- Live shrimp: 500g
- Beer: 250ml
- Fish sauce: 250ml
- Sugar: 250g
- Galangal: 3 large bulbs
Method:
- Put sugar and fish sauce in a pot, place on low heat, simmer until boiling. Then turn off the heat and let it cool.
- Clean the galangal, peel, and slice into small strips.
After thoroughly cleaning and deveining the shrimp, marinate them with salt for about 30 minutes.
Once the shrimp are marinated with salt, layer them neatly in a pre-prepared glass jar. Then pour in beer, pre-cooked fish sauce, and sugar mixture until the shrimp are submerged. Cover the jar tightly and store it in a dry, cool place. Wait until the shrimp turn red, indicating they're cooked and ready to be enjoyed.
Additionally, to expedite the marinating process, you can place the jar of shrimp under the sun. It takes just around 3 weeks for them to be ready to eat.
With that, PasGo has introduced three methods to make sour shrimp paste. Give them a try to add a new flavor dimension to your family meals. Wishing you all success!
Compiled by Vương Hoài - PasGo.vn
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