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Preparation
15 minutes
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Cooking
7 minutes
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Difficulty
Easy
It can be said that shrimp paste is a specialty of the S-shaped land due to its uniqueness and strong aroma that cannot be mistaken for anything else. Besides dipping various fruits, shrimp paste with rice paper is also incredibly delicious! So what are you waiting for? Let’s go to the kitchen and make that shrimp paste dish right away!
Ingredients for Shrimp Paste Dipping Sauce Serves 4
Shrimp paste 100 gr Tamarind juice 50 gr (1 box) Bird’s eye chili 100 gr Garlic 1 clove Cooking oil 1.5 tablespoons Sugar 130 gr
How to choose good shrimp paste
- Good shrimp paste has a distinctive dark purple color and does not change to any unusual colors.
- Additionally, observe that the shrimp paste is thick and smooth, not too watery, and does not have excessive liquid.
- You should avoid buying shrimp paste if it does not have the typical aroma but only smells damp and unusually fishy, as this indicates the shrimp paste has gone bad and should not be consumed.
- To ensure the health of your family, you can make shrimp paste at home using the very simple recipe below from TasteVN!
How to prepare Mắm ruốc for dipping rice paper
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Prepare the ingredients
First, take a bowl and add 1 box of tamarind along with 150ml of boiling water, use a spoon to gently press for about 2 minutes, then let it sit for 5 minutes.
Once you see that the tamarind has released all its juice, use a strainer to remove the tamarind pulp.
Peel the garlic and use a knife to mince it finely. Finally, rinse the bird’s eye chili briefly to clean it, let it dry, and then chop it finely.
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Cooking the sauce
Once the ingredients are ready, you place a pan on the stove with 1.5 tablespoons of cooking oil over medium heat. When the oil starts to shimmer, add 1 minced garlic clove and sauté until fragrant.
Next, add 100g of fermented shrimp paste, 130g of sugar, and all the tamarind juice, while lowering the heat to low, then use a chopsticks to stir continuously to blend the seasonings together.
When the sauce starts to boil, add the remaining minced chili, cook for another 1 – 2 minutes, until the sauce thickens, then season to taste and turn off the heat to serve in a bowl.
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Final product
The fermented shrimp paste for dipping rice paper with its characteristic light aroma is indeed tempting, isn’t it?
The shrimp paste is salty, enhanced with a bit of sourness from the tamarind, and there’s also a little spiciness from the chili. Oh, isn’t it just stimulating! Dipping it with rice paper is truly “out of this world”!
- How to make shrimp paste with tamarind for a delicious, fragrant, spicy dipping sauce for mango at home
- How to make shrimp paste for mango and young mango, irresistibly delicious that makes women go crazy
- 2 ways to make shrimp paste with tamarind and crispy pork fat for an incredibly delicious mango dipping sauce
So you’ve added to your collection the recipe for shrimp paste for rice paper that is super attractive, making anyone who tries it feel attached and unable to refuse. Wishing you success!
