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Shrimp paste is a popular ingredient in many Western cuisines, known for its intense flavor and unique taste. However, some individuals are put off by its distinct fishy smell and taste, finding it overpowering in their dishes. Fortunately, there are simple and effective methods to make delicious Western shrimp paste at home that is not fishy. By employing a few essential techniques and ingredients, you can create a savory and aromatic shrimp paste that enhances the flavors of your favorite dishes without overwhelming them. In this guide, we will explore the steps and tips to achieve a delectable homemade Western shrimp paste that is free from any undesirable fishiness.
Prepare
20 MinutesProcessing
60 MinutesFor
4-5 people
Today we will show you how to make Western sour shrimp paste super simple but the ingredients are also easy to find. Let’s get started.
Preparing ingredients will have many of you wondering why we call shrimp shrimp or shrimp shrimp because in each region, the way to call it will be different. If the North and the Central region call it shrimp, the people in the West call it shrimp, so we can still process it the same way.
Reference: Shrimp makes something delicious and very simple, please refer to the following article of Bach Hoa Xanh!
Ingredients for making Western sour shrimp paste
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Shrimp (shrimp): 600g
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Fish sauce: 200ml (about 3/4 cup)
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Sugar: 200 – 250g (about 3/4 cup)
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White wine (split 2 times): 40ml
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Garlic: 60g (about 1 garlic)
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Red chili: 100g (about 3 horned chili peppers)
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MSG: 6g (1/2 tablespoon)
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Salt: 6g (1/2 tablespoon)
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Glass jar: 1 jar
Good tip:
– To choose to buy fresh shrimp, you need to choose the best live shrimp , with a transparent shell, the body is still solid and not soft, the tail is folded.
– Do not choose to buy shrimps with unusual odors and opaque colors.
How to make delicious Western sour shrimp paste
Step 1Process materials
Wash the shrimp, then you take the top of the brick and remove the dirty thread on the back of the shrimp. Next, wash the shrimp again with salt water , then rinse with clean water and let it dry for 5-10 minutes.
Note: When preliminary processing, you can keep the brick head of the shrimp , but doing so will quickly spoil and the water will also be cloudy.
The chili you bring is sliced and removed all the seeds, and the garlic is also sliced . Then you put the cut chili and garlic in the sun for about 15 minutes . After the chili and garlic will shrivel, you divide into 2, half you mince, half slice, the rest you keep.
After the shrimp has been drained, you add 30 ml of alcohol (about 1 full wine) and mix well by hand . Then let it sit for about 5-10 minutes for the wine to soak into the shrimp .
Next, you put the shrimp in a basket and then put it outside to dry for about 4-6 hours (the weather is hot).
Note: When you put the shrimp in the basket, take a film to cover it from the dust.
Step 2Cook a mixture of shrimp paste
Mix well the mixture of 200ml fish sauce, 200g sugar, 6g monosodium glutamate, 6g salt together. Then you put it on the stove and keep the heat to medium. Continue to cook for about 10 minutes until the fish sauce dissolves all the sugar. Then turn off the heat and let it cool.
Note: You must let the mixture of shrimp paste to cool down , then put it in the jar to soak so that the shrimp paste will not be damaged!
Step 3Soak fish sauce
After drying for enough time, bring in the shrimp. Shrimp have been hunted, have a slightly red tail, slightly ripened by the sun . At this time , slowly add the remaining 10 ml of white wine to the shrimp , do not add too much, it will cook the shrimp and marinate for 10 minutes.
As for the fish sauce, after it has cooled down, you can add the whole garlic and minced chili peppers and slice them into the fish sauce . Next, pour the fish sauce mixture into the shrimp and mix well.
Then you put the mixture of shrimp and fish sauce into the jar.
Note: You need to wash the container clean and dry , because if it is wet, it will easily be damaged quickly, not preserved for a long time.
Prepare a bag filled with water to press the shrimp to absorb the seasoning. Then marinate for about 15 days (for large shrimp) . For small shrimp, soak for about 10 days . Every day you bring it out in the sun to dry.
Good tip: In addition to using bubble bags, you can use leaves or clean wooden sticks to press the shrimp face.
Step 4Finished product
Shrimp sauce has an eye-catching red color, a characteristic aroma and a very attractive sweet and sour taste.
Enjoy
Western shrimp paste is sweet and sour mixed with mild spicy. You can add shredded papaya and put it in the jar of shrimp paste . Normally, shrimp paste will keep for 3-4 months without refrigeration . Can be eaten with pork, vermicelli, green banana, star fruit, it’s super delicious.
See more: How to make delicious Hue sour shrimp paste at home
Hopefully this simple tutorial will help you have more Western shrimp paste to serve with your daily rice dishes or treat guests on special occasions. If you have any ideas, please leave a comment for us to consider!
Good experience Thptlaihoa.edu.vn
In conclusion, making delicious Western shrimp paste that is not fishy at home is entirely possible with the right techniques and ingredients. By carefully selecting the freshest shrimp, properly cleaning and deveining them, and adding the right balance of flavorings, anyone can create a shrimp paste that is bursting with flavor without any unpleasant fishy taste. Additionally, experimenting with different herbs, spices, and cooking methods allows for customization, resulting in a truly unique and delicious shrimp paste. With a bit of practice and patience, homemade shrimp paste can elevate any dish, bringing the flavors of the West into your own kitchen. So, why settle for mediocre store-bought options when you can create a delectable shrimp paste at home? Get ready to wow your taste buds and impress your guests with this delightful culinary creation.
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1. What are the key ingredients for making Western shrimp paste?
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4. Can I substitute other seafood for shrimp in the shrimp paste recipe?
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