Why would you put more ground up shrimp on top of shrimp? Because shrimp paste with bean oil is concentrated essence of shrimp. Think of it as if Mr. Prawn (like Pac-Man) went around and gobbled up all his prawn brothers while remaining the same size, but suddenly he gets bottled up in a jar.
Behold, Bubba Gump Shrimping Company's worst nightmare:
Doesn't Mr. Prawn look sinister in the picture?
Note: Do NOT buy "fine shrimp sauce". That greyish sauce an entirely different product, used mainly in Vietnamese and Thai soups. It's pretty foul-smelling too, not fragrant like shrimp paste.
Back to the dish. This quick and flavorful prawn dish can be whipped up on a weeknight in ten minutes flat (depending on how fast you can peel shrimp).
Flavor MVP: obviously, Mr. Prawn.
Ingredients:
- 3/4 to 1 lb peeled and de-veined shrimp (large or jumbo work best)
- 3-4 tbl shrimp paste
- 3-4 cloves garlic, minced
- 2-3 tbl fish sauce
- 5 tbl water
Method:
1. Fry up garlic in oil.
2. Add shrimp and shrimp paste and sauté for about two minutes
3. Add fish sauce, then water and sauté for a couple more minutes. Do not over cook shrimp or it will become rubbery.
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