Shirmp Paste
This is the basic element for several recipes. It is important to follow the steps exactly as given, in order that the flavor will be the best.
1 lb. fresh (frozen)
white shrimp
2 cups cold water
1 tsp. borax
Dissolve the borax in water in a bowl. Shell and devein the shrimp and put into the bowl of water, mix well with the hands and let stand about 5 minutes. This cleans the shrimp, calms the fishy odor, and makes the meat firmer. Remove shrimp to a colander and rinse very very thoroughly under running cold water, squeezing with the hands, for about three minutes. The shrimp should be rinsed until it is no longer slippery to the touch. Then squeeze the shrimp with the hands until it is no longer drippy.
1 lb. fresh (frozen)
white shrimp
2 cups cold water
1 tsp. borax
Dissolve the borax in water in a bowl. Shell and devein the shrimp and put into the bowl of water, mix well with the hands and let stand about 5 minutes. This cleans the shrimp, calms the fishy odor, and makes the meat firmer. Remove shrimp to a colander and rinse very very thoroughly under running cold water, squeezing with the hands, for about three minutes. The shrimp should be rinsed until it is no longer slippery to the touch. Then squeeze the shrimp with the hands until it is no longer drippy.
Mortar and pestle
Place shrimp in the mortar and begin to pound with the pestle. Pound until the shrimp begins to get soft and pulpy.
1 heaping tbsp. fresh
pork fat (or 2 tbsp.
cooking oil)
Fat trimmed from pork chops, pork roast, etc., may be used. Chill the fat, so it will be easy to slice. Cut into small pieces. Add to the shrimp in the mortar and continue to pound until it is mixed in.
1 lump (½-tsp. size)
rock sugar
Put the lump of rock sugar in the mortar with the shrimp and pound and crush until it is thoroughly mixed. Do not substitute regular sugar—it is too sweet. If rock sugar is not available (try the druggist), omit.
1 shallot (or white
part of green onion)
Remove outer skin and slice in very thin rounds. Add to the mixture in the mortar and pound well.
1 heaping tbsp. fresh
pork pork fat (or 2 tbsp.
cooking oil)
Chill and slice this second tbsp. of pork fat. Add to the paste in the mortar and pound well.
1 egg white
Put egg white into mortar with paste and mix in well. Keep the yolk for use elsewhere.
1 tbsp. fishsauce
Mix into the shrimp paste in the mortar, a small amount at a time.
Dash of black pepper
Sprinkle on top of the mixture in the mortar and mix in well.
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