Chargrilled Chicken in Shrimp Paste

DON’T BE AFRAID OF SHRIMP PASTE, IT’S JUST FERMENTED DRIED SHRIMP. YES, ITS AROMA IS MUCH MORE PUNGENT THAN FISH SAUCE, BUT ONCE COMBINED WITH HERBS AND SPICES ITS INTENSE SMELL DISSIPATES AND IT ADDS DEPTH OF FLAVOUR AND FRAGRANCE TO A DISH. BE ADVENTUROUS AND GO TO THE ASIAN MARKET AND BUY A JAR BUT CHOOSE THE SOFT VARIETY, NOT THE HARD ONE. AFTER USE, SEAL THE JAR WELL AND REFRIGERATE FOR UP TO 3 MONTHS.