Clean the Shrimp: Rinse 500g of fresh shrimp under cold water. If using shrimp with shells, you can leave them on for extra flavor or remove them if preferred. Pat the shrimp dry with a clean kitchen towel.

Grind the Shrimp: Place the shrimp in a food processor or use a mortar and pestle to grind them into a coarse paste. If you prefer a smoother texture, blend until fine.

Add Salt: In a large bowl, combine the ground shrimp with 50g of salt. Mix thoroughly to ensure the salt is evenly distributed.

Optional Add-Ins: For extra flavor, stir in minced garlic, chopped chili peppers, or a teaspoon of sugar. These ingredients are optional but highly recommended for a more complex taste.

Transfer to a Jar: Place the shrimp mixture into a clean, airtight glass jar. Use the back of a spoon to pack it down tightly, ensuring there are no gaps or air bubbles.

Store for Fermentation: Close the jar securely and keep it in a cool, dark spot. Allow it to ferment for at least 7 days, though 2-3 weeks will yield a deeper, more intense flavor. Over time, the mixture will darken and develop its signature umami richness.

Sun-Dry (Optional): For a traditional touch, spread the fermented paste thinly on a clean tray and sun-dry it for 1-2 days. This step is optional but enhances the texture and shelf life.

Cook for Immediate Use: If you’re short on time, you can cook the paste instead. Heat a non-stick pan over low heat and cook the fermented mixture, stirring constantly, until it thickens and darkens (about 10-15 minutes).

Transfer to a Container: Once dried or cooked, let the shrimp paste cool completely. Store it in an airtight container in the refrigerator for up to 3 months or freeze it for longer storage.

Use in Your Cooking: Add a spoonful to stir-fries, soups, or marinades for an instant flavor boost. A little goes a long way!

Stir During Fermentation: If you notice liquid pooling at the top of the jar during fermentation, gently stir the mixture to redistribute the moisture.

Adjust Consistency: If the paste is too thick after drying, mix in a bit of water or oil to reach your desired texture.

Experiment with Flavors: Try adding lemongrass, ginger, or tamarind paste for a unique twist.