Shrimp Paste (Bagoong Alamang)
Fermented krill develop a salty, funky depth that anchors countless Filipino dishes.
Dietary
Pescatarian, Wheat free, Dairy free, Nut free, Halal
Allergens
Shellfish
This home version of bagoong alamang relies on tiny shrimp or krill packed with salt and left to ferment before a slow saute mellows the funk into something savory and rich. It's traditionally spooned over green mangoes, stirred into pork dishes, or simmered into sauces for kare-kare. Patience during the curing stage matters more than any technique in the pan.
Ingredients
- 1 pound tiny shrimp or krill (alamang), rinsed and drained
- 1/3 cup rock salt or fine sea salt
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 1/4 cup water
Method
-
In a large bowl, toss the rinsed and well-drained shrimp or krill with the salt until evenly coated.
-
Pack the salted shrimp into a clean glass jar, pressing down to remove air pockets. Cover loosely and let ferment at room temperature, out of direct sunlight, for 5 to 7 days, stirring with a clean spoon once a day.
-
After fermentation, the mixture should smell pungent and briny with a deep pink-gray color; transfer to the refrigerator if not cooking immediately.
-
Heat the oil in a 9-inch skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened and fragrant, about 3 minutes.
-
Add the fermented shrimp paste, sugar, and water to the skillet. Stir well to combine.
-
Reduce heat to low and cook, stirring frequently to prevent scorching, until the mixture thickens and darkens slightly, about 40 minutes.
-
Remove from heat and let cool completely before transferring to a clean airtight jar.
-
Store refrigerated and use as a condiment or cooking ingredient in Filipino dishes such as kare-kare, pinakbet, or green mango dip.
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Shrimp Paste (Bagoong Alamang)
This home version of bagoong alamang relies on tiny shrimp or krill packed with salt and left to ferment before a slow saute mellows the funk into something savory and rich. It's traditionally spooned over green mangoes, stirred into pork dishes, or simmered into sauces for kare-kare. Patience during the curing stage matters more than any technique in the pan.
Make ahead 16 oz 35 cal
Ingredients
- 1 pound tiny shrimp or krill (alamang), rinsed and drained
- 1/3 cup rock salt or fine sea salt
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 1/4 cup water
Method
- 1
In a large bowl, toss the rinsed and well-drained shrimp or krill with the salt until evenly coated.
- 2
Pack the salted shrimp into a clean glass jar, pressing down to remove air pockets. Cover loosely and let ferment at room temperature, out of direct sunlight, for 5 to 7 days, stirring with a clean spoon once a day.
- 3
After fermentation, the mixture should smell pungent and briny with a deep pink-gray color; transfer to the refrigerator if not cooking immediately.
- 4
Heat the oil in a 9-inch skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened and fragrant, about 3 minutes.
- 5
Add the fermented shrimp paste, sugar, and water to the skillet. Stir well to combine.
- 6
Reduce heat to low and cook, stirring frequently to prevent scorching, until the mixture thickens and darkens slightly, about 40 minutes.
- 7
Remove from heat and let cool completely before transferring to a clean airtight jar.
- 8
Store refrigerated and use as a condiment or cooking ingredient in Filipino dishes such as kare-kare, pinakbet, or green mango dip.