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4
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By Ann Le
Published 2011
Fermented shrimp paste has long been popular to flavor soups and braise meats. We take fresh shrimp, add some shrimp paste, and get some of the best umami-tasting dishes. It’s like taking a bite out of the ocean. The briny taste of shrimp, coupled with the lemongrass and light touch of chili paste is something I crave at times. This perfectly balanced dish is accomplished by lightly frying the shrimp; only then are all the ingredients' flavors completely revealed.