Shrimp Paste Fermentation

Shrimp paste fermentation is a Southeast Asian technique for turning small shrimp into a pungent, long-keeping seasoning paste. Freshly caught shrimp are rinsed, drained and dried, then mixed with salt, and over several days the mixture darkens and breaks down into a thick pulp. For larger shrimp, the fermented pulp is ground to a smoother consistency and the fermenting and grinding steps are repeated until the paste fully matures, after which it is dried and cut into bricks for sale. The finished, fully fermented paste does not require refrigeration, and regional variations in the process produce pastes that differ in color, aroma and texture across Southeast Asian cuisines.