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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Fermented shrimp paste is considered a traditional dish of the Vietnamese people. Today, TasteVN will help you learn how to make the distinctive and delicious fermented shrimp paste from the Mekong Delta with a very simple method. Let’s get into the kitchen to showcase your skills with this mixed salad right away!
Ingredients for Mekong Delta Fermented Shrimp Paste For 4 people
Shrimp 1 kg Fish sauce 1 cup (about 200ml) Sugar 3 cups (about 600gr) Garlic 100 gr (minced and sliced) Chili 50 gr (minced and sliced) White wine a little Salt a little
How to choose fresh, delicious shrimp
- For people in the Mekong Delta, small shrimp with soft shells are called “tep”. Therefore, the ingredient to make the fermented shrimp paste of the Mekong Delta is small shrimp or white shrimp.
- Choose shrimp with slightly cloudy white shells, white legs, and a characteristic fishy smell.
- Fresh shrimp have tails that curl up, are slender, and have slightly curved bodies with narrow bellies.
- The joints of the shrimp shells are flexible, not disjointed, and the head and body of the shrimp are tightly connected.
- Do not choose shrimp with tails that spread out as they are often shrimp that have been injected with chemicals or water to make them plump.
- Do not buy shrimp with legs that have turned black or where the head, body, and legs are not tightly connected.
See details: How to choose fresh, sweet shrimp
How to make Western shrimp paste
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Prepare the shrimp
Buy shrimp and wash them with diluted salt water for about 5 minutes, then rinse with clean water and let them drain.
To prevent the shrimp from being fishy, add a little white wine to wash the shrimp once more and let them drain completely.
Tip: White wine not only eliminates the fishy smell of the shrimp but also helps when you dry the shrimp paste, so flies won’t land on it.
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Cook the fish sauce and marinate the shrimp
Place a pot on the stove with 1 bowl of fish sauce (200ml) and 3 bowls of sugar (about 600gr), stir until the sugar completely dissolves, then turn off the heat and let it cool completely. You can adjust the amount of sugar and fish sauce according to your taste.
Put the washed shrimp into a bowl along with the minced garlic, chili, and the fish sauce you just cooked, and mix well.
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Sun drying
Use a mosquito net or a large basket to cover the fish sauce bowl to keep it clean from dust, then take it out to sun dry for 10 days.
During the drying process, you should stir the shrimp bowl daily to ensure the shrimp dries evenly, then put it into a jar for later use.
Tip: Remember to use clean tools to mix the fish sauce!
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Final product
The Western shrimp sauce is completed with its characteristic appealing aroma. The shrimp is soft and sweet, blending with a moderate spicy and salty flavor. Just serve it with a bowl of white rice and a plate of boiled meat, and it will definitely be a rice killer!
How to preserve shrimp paste for a long time
- You should put the shrimp paste in a sterilized and dry jar, then store it in the refrigerator to use gradually.
- When eating, use clean utensils to scoop it out, taking only the amount you need.
- Avoid placing the shrimp paste in damp areas or in direct sunlight as it can easily spoil.
With just a few simple steps, you have the delicious and rich Western shrimp paste ready to enjoy. What are you waiting for? Let’s cook with TasteVN now!
*Source for the recipe and images shared from Facebook: Nguyễn Thanh Trúc.
