![]() ![]() If critters are a concern, cover bowl lightly with plastic wrap or a lid set slightly askew. You may not use all the salt I used a scant 1/3 cup/45g. Scatter salt over shrimp in even layer: they don’t need to be frosted, just evenly covered. Place shrimp in immaculate, medium non-porous bowl. Rinse and pat shrimp very dry with paper towel. Shell if necessary, saving shells for broth, if you are a broth maker. A large-mouthed jar makes getting food in and out much, much easier.ġ pound/464 g highest quality, freshest possible shrimp see notes for types of shrimpĪpproximately 1/3 cup/1.5 ounces/45 g Kosher salt Canning jars are sold individually at hardware stores and some markets. 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. Keep your hands, utensils, and dishes scrupulously clean. All home preservation, curing, and fermentation projects carries some risk. Please read entire recipe before beginning. As noted in the post, this is a work in progress readers are invited to follow along. Prep time: The shrimp needs to be salted overnight, then sit in a warm place for two days before being packed into a jar, where it will ferment 2-6 months. Yield: about 1/2 pound/4 ounces/113 g Shrimp Paste and some fish sauce The fish needs to sit in a warm place for two days before being packed into a jar, so you may want to do this over a weekend.Īdapted from David Thompson’s recipe in Thai Food Making shrimp paste at home is requires no special equipment. Readily acknowledging the wide availability of commercial shrimp paste, Thompson offers his recipe for “the culinary daredevil.” From this unpromising beginning comes an essential component that imparts “Thai-ness” to Thai cooking. It is made from planktonic shrimp that have been salted, fermented and then dried in the sun for up to a year. Thompson has this to say of Thai shrimp paste, transliterated as gapi or kapi: ![]() Said binge led me to David Thompson’s Thai Food , a seminal cookbook in the Thai canon. Shrimp paste came about after an extended Thai cooking binge. But maybe some of you want to play along. (Never mind that I write on a typically foggy Northern California day.) Meaning now–May–is the time to get shrimp pasting. The thing is, shrimp paste is a summer project, requiring protracted periods of heat and warmth. Today’s recipe, for Thai Shrimp Paste, flouts a Major Food Blog Rule: Thou Shalt Not Post a Recipe Of Unknown Outcome. ![]()
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