Hey foodies! I’ve been experimenting with Southeast Asian cooking lately and discovered that the secret to those rich umami-packed dishes often lies in one key ingredient – shrimp paste. After trying various store-bought versions, I decided to make my own and wow, what a game-changer! Let me share my tried-and-tested methods for making this essential condiment at home.
What Exactly is Shrimp Paste?
Shrimp paste (also known as belacan or terasi) is a fermented condiment made from shrimp and salt, It’s that magical ingredient that gives Southeast Asian dishes their distinctive umami punch The paste typically has a pungent aroma and can range from light pink to dark reddish-brown in color
Three Proven Methods to Make Shrimp Paste
1. Quick Modern Method (Ready in 30 minutes)
Ingredients needed:
- 1 lb fresh shrimp, peeled and deveined
- 2 sticks unsalted butter
- 1/4 cup cooking wine
- 2 tbsp lemon juice
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps:
- Melt 1/3 cup butter in a skillet
- Cook shrimp with salt and pepper until done (5-6 mins)
- Process cooked shrimp in food processor
- Reduce wine, lemon juice, and cayenne in pan
- Add reduction to processor
- Blend while adding remaining butter
- Cool and store
2. Traditional Sun-Dried Method (Takes 3-4 days)
Ingredients needed
- 500g fresh shrimp
- 1 tsp salt
Steps:
- Clean and shell shrimp
- Mix with salt thoroughly
- Spread on bamboo mat
- Sun-dry for 3-4 days
- Grind into paste
- Store in airtight container
3. Kitchen Scraps Method (Sustainable Option)
Ingredients needed:
- 500g shrimp peels and heads
- 1 tbsp sea salt
- 1 tbsp vegetable oil
- 1 chili pepper
- 1 tsp butter
- 2 tbsp chopped onions
- Optional: cilantro, green onions, rice flour
Steps:
- Clean shrimp scraps
- Mix with seasonings
- Process in food processor
- Add oil for smooth texture
- Store properly
Pro Tips for Perfect Shrimp Paste
- Always use fresh shrimp – stale ones = sour paste
- Don’t skip the salt – it’s crucial for preservation
- Store in airtight container in fridge (lasts up to 1 year!)
- Watch out for the smell – it’s super strong!
- Start with small batches until you perfect your recipe
Common Mistakes to Avoid
- Using frozen shrimp without proper thawing
- Skipping the drying process
- Not adding enough salt
- Poor storage practices
- Rushing the fermentation
Ways to Use Your Homemade Shrimp Paste
- Add to curries and soups
- Mix into stir-fries
- Use in marinades
- Make dipping sauces
- Enhance fried rice
Storage Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 1 month | In airtight container |
| Freezer | 3 months | Thaw in fridge before use |
| Room temp | Not recommended | Unless traditionally fermented |
Why Make Your Own Shrimp Paste?
- Control over ingredients
- Fresher taste
- No additives
- Cost-effective
- Sustainable (when using scraps)
- Customizable flavor
Listen, I know making shrimp paste might seem intimidating at first – trust me, I was scared too! But once you get the hang of it, you’ll never go back to store-bought. Plus, there’s something super satisfying about creating this essential ingredient from scratch.
Troubleshooting Common Issues
Problem: Too wet
Solution: Add rice flour gradually
Problem: Too dry
Solution: Add small amount of oil
Problem: Not smooth enough
Solution: Process longer in food processor
Final Thoughts
Making shrimp paste at home isn’t rocket science, but it does need patience and attention to detail. Start with the quick modern method if you’re a beginner, then maybe try the traditional method when you’re feeling more confident. Remember, practice makes perfect, and even if your first batch isn’t restaurant-quality, it’ll still add amazing flavor to your dishes!
Note: This recipe has been tested multiple times in my kitchen, but feel free to adjust seasonings to your taste!
Would you like me to explain or break down any part of the article in more detail?
Step 1Heat 6 tbsp. of the butter in a large skillet until it is hot and foaming. Add the shrimp, salt, and black pepper and cook over high heat, stirring often, for 4–7 minutes, until the shrimp are pink and cooked through.
- Heat 6 tbsp. of the butter in a large skillet until it is hot and foaming. Add the shrimp, salt, and black pepper and cook over high heat, stirring often, for 4–7 minutes, until the shrimp are pink and cooked through.
- Remove the skillet from the stove and use a slotted spoon to transfer the cooked shrimp to the bowl of a food processor fitted with a steel blade. Return the skillet to the stove and add the sherry, lemon juice, and cayenne. Cook over high heat until the liquid in the skillet is reduced to approximately 3 tbsp. and is quite syrupy. Immediately add this to the shrimp in the food processor and process until the shrimp are thoroughly puréed. With the motor running, add the remaining butter, a few pieces at a time, and process until thoroughly blended. Turn the food processor off and carefully taste the shrimp paste for seasoning, adding more salt, black pepper, sherry, lemon juice, or cayenne as needed. Transfer the shrimp paste to a ceramic crock and allow to cool completely. If not using right away, cover the shrimp paste and refrigerate for up to 1 week.
- Servesmakes About 2 1/2 Cups
- 1⁄2 lb. (2 sticks) unsalted butter
- 1 lb. fresh shrimp, peeled and deveined
- 1⁄2 tsp. salt
- 1⁄2 tsp. freshly ground black pepper
- 1⁄4 cup sherry
- 2 tbsp. freshly squeezed lemon juice
- 1⁄4 tsp. cayenne pepper
A specialty of Charleston and the Carolina Low-country, shrimp paste—similar to what the English call potted shrimp—is good stirred into grits or simply spread on buttered toast.
- 1⁄2 lb. (2 sticks) unsalted butter
- 1 lb. fresh shrimp, peeled and deveined
- 1⁄2 tsp. salt
- 1⁄2 tsp. freshly ground black pepper
- 1⁄4 cup sherry
- 2 tbsp. freshly squeezed lemon juice
- 1⁄4 tsp. cayenne pepper
[Skill Sharing]Easiest way to make shrimp paste at home
FAQ
How is shrimp paste made?
It is made by fermenting shrimp with salt for a period, which can range from several days to several months. The fermentation process breaks down the proteins and develops complex flavors, resulting in a pungent, very salty, and savory paste with a distinctive aroma.
What is a substitute for shrimp paste?
For those looking to replace shrimp paste in a recipe, several alternatives can provide a similar umami flavor. Miso paste, fermented bean paste, or even a combination of miso and seaweed can be effective vegan substitutes.
What equipment do I need to make shrimp paste?
You will need a colander, medium nonporous bowl, large, nonporous plate or platter, mortar and pestle or food processor, and a quart-sized canning jar to prepare shrimp paste. Canning jars are sold individually at hardware stores and some markets. A large-mouthed jar makes getting food in and out much, much easier.
What does shrimp paste contain?
It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks.
How do you make shrimp paste?
Shrimp paste is made from shrimp that have been mashed and mixed with salt. The mixture is then fermented for weeks. The color of shrimp paste can range from light to dark brown. It can have a texture that ranges from soft to very hard. Heat butter in a large skillet until melted.
What is shrimp paste?
Shrimp paste is a popular fermented condiment that’s traditionally used in Southeast Asian cooking. It adds a delicious umami flavor to dishes and is easy to source at large grocery stores and Southeast Asian specialty stores. Get new recipes sent to your inbox! Don’t miss out! Subscribe and get all the new recipes first.
How do you make shrimp paste in a blender?
In a blender, blend the shrimp together with the sea salt into a fine paste. It adds a delicious umami flavor to dishes and is easy to source at large grocery stores and Southeast Asian specialty stores. Shrimp paste is a popular fermented condiment that’s traditionally used in Southeast Asian cooking.
Should you make your own shrimp paste?
Control over ingredients: Commercial shrimp paste often contains preservatives, artificial flavor enhancers, and other unwanted additives. By making your own, you can control the quality and quantity of ingredients used. Customization: Homemade shrimp paste can be tailored to your taste preferences.
What is Thai shrimp paste?
Shrimp paste is a popular fermented condiment that’s traditionally used in Southeast Asian cooking. A Thai-style shrimp paste recipe – using the larger and more readily available type of shrimp instead of krill. 1. Rinse the shrimp in cold water.
Can I use frozen shrimp to make shrimp paste?
Using fresh shrimp is recommended, as frozen shrimp may affect the final flavor and texture of the paste. 2. How long does the fermentation process take? The fermentation process typically takes around a week, but you can let it ferment for longer to achieve a stronger flavor.