Shrimp paste & chilli sauce

Shrimp paste & chilli sauce

By
From
Street Food Asia
Makes
250ml
Photographer
Alan Benson

There are many types of fermented shrimp pastes produced throughout South-East Asia and for this recipe you should use the central Vietnamese one called mam ruoc. It’s pinky-grey in colour and you’ll find it in jars at Asian grocers. On its own it’s pungent and very concentrated, but here it gives a gorgeous, deep umami flavour to the sauce. Don’t be tempted to leave it out, no matter how bad you think it smells!

Ingredients

Quantity Ingredient
125ml vegetable oil
100g finely chopped garlic
2 lemongrass stems, finely chopped, white part only
25g chilli flakes
125ml chilli oil
2 tablespoons mam ruoc, (Vietnamese fermented shrimp paste; see glossary)

Method

  1. Place a saucepan over a medium heat, add the vegetable oil and fry the garlic until light brown. Remove the garlic from the oil and set aside. Add the lemongrass and chilli flakes to the oil and fry for 2 minutes, until lightly browned. Remove the pan from the heat and add the chilli oil to stop the cooking process. Add the fried garlic back to the oil along with the shrimp paste and mix well to combine. It will keep in the refrigerator for up to 1 month.
Tags:
South-East Asian
Asian
Street Food
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