Fermented Krill Sauce is a traditional Japanese recipe (for a classic dipping sauce made from a base of fermented krill paste in an oil, soy sauce and lime juice base sweetened with coconut sugar and containing chillies and green onions. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Fermented Krill Sauce.
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Green onions in this case refer to Welsh onions (also known as the Branching Onion), Allium fistulosum which produce greens but no bulb. You can substitute young spring onions.
This can be made from fermented krill or fermented shrimp/prawns. I have a recipe for fermented krill/shrimp that covers both.
Ingredients:
1 shallot, coarsely chopped
2-3 red Thai chilies
2 garlic cloves
2 tbsp fermented krill paste
2 tbsp neutral oil
1 tbsp soy sauce
2 tbsp lime juice
2 tbsp sesame oil
1 tbsp coconut sugar
1 tbsp chopped green onion (use young spring onion, Japanese leek or Welsh onion)
Method:
Remove the stems from chilies then combine in a food processor with the shallot and garlic, Pulse until everything is finely chopped.
Add the fermented krill paste, sesame oil, and neutral oil. Pulse a few more times to combine all the ingredients.
Transfer the resultant krill mixture to a frying pan over low heat. Fry for 1 minute then mix in the lime juice, soy sauce, coconut sugar and green onion. Stir-fry for for 3-4 minutes longer, until well cooked.
Transfer the sauce to a jar or bowl and set aside to cool for about 20 minutes.
Cover tightly and store in refrigerator. Serve as a condiment or dipping sauce or use as an umami-packed flavouring.
