Philippine shrimp paste is made from very small shrimps or krill (alamang) and is pink in color. This salty shrimp-paste, a mixture of salt and shrimp marinated for a few days, is marketed as fresh. The fresh shrimp paste is commonly eaten with green mangoes.
Fresh shrimp paste can also be sautéed with several condiments and served with other Filipino recipes. Sautéed shrimp paste is commonly served with the famous Filipino main dish Kare-kare. I also enjoy eating it with fried fish.
If you want to know how delicious a sautéed shrimp paste is and how it makes Filipino recipes more special, here’s the list of ingredients followed by the cooking procedure.
• 1 kilo shrimp paste
• 1 cup cooking oil
• 2 red and long chili peppers
• 1 cup chopped onions
• 3 tbsp crushed garlic
• ½ cup brown sugar
• ½ cup banana catsup (Note: The banana flavor improves the texture of the shrimp paste. It also balances the saltiness of the bagoong alamang.)
Here are six simple steps to make a perfect sautéed shrimp paste.
1) Pour oil into a frying pan and wait until oil is hot enough.
2) Sautee garlic and onion until garlic is golden brown.
3) Add chili peppers, brown sugar and banana catsup. Stir until the oil separates.
4) Over low heat, add the shrimp paste and stir frequently to avoid scorching.
5) Simmer until volume is reduced by 1/3 and until color is brownish.
6) Taste and add more chili if desired.
The finished product can now be served with other famous Filipino recipes like Kare-kare.
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