Shrimp Paste

Method

Rinse the dried shrimp thoroughly under cold water to remove excess salt and impurities, then drain well. Place the cleaned shrimp in a large pestle and mortar or food processor and pound or blend until the mixture becomes a fine, uniform paste. Add the salt gradually whilst continuing to pound, breaking down any remaining fibrous pieces until you achieve a smooth, thick consistency. If the mixture is too dry, add the shrimp stock a little at a time, stirring well to incorporate evenly. Transfer the paste to sterilised glass jars, pressing down firmly to remove air pockets, then cover and store in a cool, dark place or refrigerate for use. The paste will keep for several months and can be used as a flavouring in soups, stir-fries, and traditional Burmese dishes.