Fermented Krill/Shrimp Paste is a traditional Japanese recipe (for a classic method of salting and fermenting krill (or shrimp) after salting to produce an umami-packed ingredient. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Fermented Krill/Shrimp Paste.
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Made either with small shrimp or with krill, this salted and fermented condiment/flavouring is a staple of southeast Asian cuisine. It's found in Korea, Japan and the Philippines. The basic recipe is the same and this paste can be found in any recipe that calls for salted and fermented shrimp or krill (sometimes called pickled krill).
Ingredients:
300g frozen shrimp (the small kind) or krill meat
2 tbsp coarse sea salt
Method:
Rinse the krill/shrimp under cold water and blot dry with paper towel.
Transfer to a food processor and add the salt. Pulse until the shrimp is finely chopped.
Transfer the krill paste to a sterilized glass jar and press it down using the back of a spoon. Close the lid tightly and store at room temperature for at least 5 days to allow paste to ferment.
At this point you can use the fermented krill paste for cooking. Once opened, store in the refrigerator.
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