Ingredients with Measurements:
- 1 pound fresh shrimp, peeled and deveined
- 1/4 cup sea salt
- 1/4 cup chili flakes
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1/4 cup water
Special equipment needed:
- A glass jar with a lid
- A weight to keep the shrimp submerged in the brine
Step-by-step instructions:
1. In a large bowl, mix together the sea salt, chili flakes, sugar, garlic, and ginger.
2. Add the shrimp to the bowl and toss to coat evenly with the spice mixture.
3. In a separate bowl, mix together the fish sauce, rice vinegar, and water.
4. Pour the fish sauce mixture over the shrimp and mix well.
5. Transfer the shrimp and brine to a glass jar, making sure the shrimp are completely submerged in the liquid.
6. Place a weight on top of the shrimp to keep them submerged.
7. Cover the jar with a lid and let it sit at room temperature for 24-48 hours, depending on how sour and fermented you want the shrimp to be.
8. Once the shrimp are fermented to your liking, transfer them to a clean jar and store in the refrigerator.
Time:
Preparation time: 15 minutes
Fermentation time: 24-48 hours
Cooking time: N/A
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
4-6 servings
Nutritional information:
Calories: 100
Fat: 1g
Carbohydrates: 5g
Protein: 18g
Substitutions for ingredients:
- You can use any type of chili flakes you like, depending on your preferred level of spiciness.
- You can substitute the sugar with honey or maple syrup.
- You can use apple cider vinegar instead of rice vinegar.
Variations:
- You can add other spices or herbs to the brine, such as lemongrass, bay leaves, or star anise.
- You can use other types of seafood, such as scallops or squid, instead of shrimp.
Tips and tricks:
- Make sure the shrimp are completely submerged in the brine to prevent spoilage.
- Use a weight to keep the shrimp submerged and to prevent air pockets from forming.
- Taste the shrimp after 24 hours to check the level of fermentation, and continue fermenting if desired.
- Serve the fermented shrimp as a snack or appetizer, or use them as a topping for salads or rice bowls.
Storage instructions:
Store the fermented shrimp in a clean glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
The fermented shrimp are best served cold and do not need to be reheated.
Presentation ideas:
Serve the fermented shrimp in a small bowl or on a platter with toothpicks for easy snacking.
Garnishes:
Garnish the fermented shrimp with sliced green onions or cilantro for added flavor and color.
Pairings:
The fermented shrimp pair well with beer or white wine.
Suggested side dishes:
Serve the fermented shrimp with steamed rice or sliced cucumbers for a refreshing side dish.
Troubleshooting advice:
- If the shrimp develop a foul odor or slimy texture, discard them immediately.
- If the brine becomes cloudy or moldy, discard the entire batch and start over.
Food safety advice:
- Use clean utensils and equipment when making the fermented shrimp.
- Make sure the shrimp are completely submerged in the brine to prevent spoilage.
- Store the fermented shrimp in the refrigerator to prevent bacterial growth.
Food history:
Fermented shrimp is a traditional food in many Southeast Asian countries, including Thailand, Vietnam, and Cambodia.
Flavor profiles:
The fermented shrimp has a tangy, sour flavor with a spicy kick from the chili flakes.
Serving suggestions:
Serve the fermented shrimp as a snack or appetizer, or use them as a topping for salads or rice bowls.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai