Western shrimp paste, or belacan as it's known in Southeast Asia, is a pungent, umami-rich ingredient that forms the backbone of countless delicious dishes. While its intense aroma might initially intimidate some, the rewards of incorporating this fermented shrimp paste into your cooking are immense. From adding a depth of flavor to simple stir-fries to elevating the complexity of curries and sauces, belacan offers a unique savory punch unlike any other condiment. Its versatility extends beyond Southeast Asian cuisine, finding its way into innovative recipes across the globe. This powerful ingredient is surprisingly easy to work with, and mastering its use unlocks a world of culinary possibilities.
This recipe will guide you through the process of making your own Western-style shrimp paste, ensuring you achieve a perfectly balanced flavor profile. Forget expensive store-bought versions; learn to craft a delicious and authentic belacan from scratch, using simple ingredients and readily available equipment. Ready to unlock the secrets to making your own incredibly flavorful shrimp paste? Let's dive into the step-by-step instructions.
Tools Needed
- Basin
- Wooden spoon
- Jar
- Knife
- Cutting board
Ingredients
- Shrimp: 1 kg (live shrimp recommended)
- Salt: 2/3 tablespoon (approx. 15 grams)
- White Vinegar: 2 tablespoons
- Rice Wine: 2 tablespoons (or 4 tablespoons of mixed wine)
- Sugar: 300 grams
- Fish Sauce: 250 ml (or 230 grams)
- Chili Peppers: 2 large + 2 small
- Garlic: 1 1/2 bulbs
- Ginger: small branch (optional)
- Guava Leaves: Several (or star fruit/ginseng leaves)
Step-by-Step Instructions
Step 1. Prepare the Shrimp
- Remove heads, roe, and shrimp thread. Wash thoroughly with salt and water until the water runs clear.
- Add salt, white vinegar, and rice wine to the cleaned shrimp. Mix well and let marinate for about an hour, preferably in the sun to drain excess water.
Step 2. Prepare the Brine
- In a pot, combine sugar and fish sauce. Cook until dissolved, skim off any foam, and let cool completely.
- Finely chop garlic and chili peppers. Add ginger if desired.
Step 3. Combine and Ferment
- Add the marinated shrimp (after draining excess liquid), chopped aromatics, and cooled soaking water to a clean jar. Mix well.
- Add Guava leaves (optional) and press the mixture. Seal the jar. Let ferment for at least three weeks.
- During sunny days, remove the jar and dry for a few hours.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Use live shrimp for the best flavor; otherwise, choose fresh shrimp with a clear body.
- Thoroughly wash the shrimp to remove any fishy smell and ensure the shrimp paste lasts longer and remains clear.
- If using less spicy chili peppers, remove the seeds.
- Ensure the jar is clean to prevent spoilage.
- For faster consumption, add more wine when adding fish sauce and sugar.
Nutrition
- N/A
FAQs
1. Can I substitute shrimp for another type of seafood?
While shrimp is traditional, other shellfish like prawns might work, but the flavor will differ. Using other seafood is not recommended as the fermentation process may not yield desirable results.
2. How long can I store homemade shrimp paste?
Store your homemade shrimp paste in an airtight container in the refrigerator for up to 2-3 months. The flavor will deepen over time.
Making your own Western shrimp paste is a rewarding experience, granting you control over the flavor and quality. With this easy-to-follow recipe, you can elevate your cooking with a uniquely pungent and delicious ingredient. Now go forth and experiment – your culinary creations will thank you!