Seafood > Fermented Shrimp

Fermented Shrimp with Sesame Oil Recipe

Ingredients with Measurements:
- 1 pound fresh shrimp, peeled and deveined
- 1/4 cup coarse sea salt
- 1/4 cup sugar
- 1/4 cup rice wine vinegar
- 1/4 cup sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon red pepper flakes
- 1 tablespoon toasted sesame seeds

Special equipment needed:
- Glass jar with lid
- Cheesecloth or paper towel

Step-by-step instructions:
1. In a large bowl, combine the shrimp, sea salt, and sugar. Mix well and let sit for 30 minutes.
2. Rinse the shrimp under cold water and pat dry with paper towels.
3. In a separate bowl, mix together the rice wine vinegar, sesame oil, garlic, ginger, red pepper flakes, and toasted sesame seeds.
4. Place the shrimp in a glass jar and pour the sesame oil mixture over them, making sure they are fully coated.
5. Cover the jar with a cheesecloth or paper towel and secure with a rubber band.
6. Let the shrimp ferment at room temperature for 2-3 days, stirring occasionally.
7. Once the shrimp have turned pink and are slightly translucent, they are ready to eat.
8. Serve as a snack or appetizer.


Time:
Preparation time: 40 minutes
Fermentation time: 2-3 days
Temperature:
Room temperature
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 150
Fat: 9g
Protein: 15g
Carbohydrates: 3g
Fiber: 0g
Sugar: 2g
Sodium: 2000mg

Substitutions for ingredients:
- Shrimp can be substituted with any other seafood, such as scallops or squid.
- Rice wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.

Variations:
- Add sliced scallions or cilantro for extra flavor.
- Use different oils, such as olive oil or coconut oil, for a different taste.
- Add a tablespoon of honey for a touch of sweetness.

Tips and tricks:
- Make sure the shrimp are fully coated in the sesame oil mixture to ensure even fermentation.
- Stir the shrimp occasionally to prevent them from sticking together.
- Taste the shrimp after 2 days to check for desired level of fermentation.

Storage instructions:
Store the fermented shrimp in the refrigerator for up to 2 weeks.

Reheating instructions:
Serve cold, no reheating necessary.

Presentation ideas:
Serve the fermented shrimp in a small bowl or on a platter with toothpicks.

Garnishes:
Garnish with additional toasted sesame seeds and sliced scallions.

Pairings:
Pair with a crisp white wine or light beer.

Suggested side dishes:
Serve with steamed rice or a side salad.

Troubleshooting advice:
- If the shrimp smell bad or have a slimy texture, they have gone bad and should be discarded.
- If the shrimp are not fermenting after 2 days, try stirring them more frequently or adding more sesame oil mixture.

Food safety advice:
- Make sure to use clean utensils and a clean jar when fermenting.
- Discard any shrimp that have gone bad or have an off smell.
- Store the fermented shrimp in the refrigerator to prevent spoilage.

Food history:
Fermented shrimp is a popular snack in many Asian countries, including Korea and Vietnam.

Flavor profiles:
The fermented shrimp has a salty, slightly sour taste with a nutty flavor from the sesame oil.

Serving suggestions:
Serve as a snack or appetizer before a meal.

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Region: Thai

Taste: Savory, Umami, Salty, Tangy, Aromatic, Nutty