Thai🐟 Seafood

Sweet Fish Sauce with Shrimp Paste

Name: Sweet Fish Sauce with Shrimp Paste
Cuisine: Thai
Ingredients: 1 kg coconut sugar; 100 g unbleached brown sugar; 300 g fish sauce; 20 g shrimp paste; 1 tbsp rice vinegar; 80 g ground dried snakehead fish; 100 g dried shrimp meat; 80 g chopped bird's eye chili; 200 g chopped shallots

A rich and flavorful sweet fish sauce with shrimp paste, perfectly balanced with the aroma of dried shrimp, roasted fish, and bird's eye chili. Ideal for dipping with sour mangoes or other acidic fruits. Can be stored for up to a year.

Adapted from a video by ครัวแม่โบ BowCooking

น้ำปลาหวานใส่กะปิ มะม่วงน้ำปลาหวาน สูตรเข้มข้นอร่อยถึงเครื่อง เคล็ดลับไม่ตกทราย เก็บได้นาน ทำง่ายๆ

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Ingredients

coconut sugar1 kg
unbleached brown sugar100 g
fish sauce300 g
shrimp paste20 g
rice vinegar1 tbsp
ground dried snakehead fishor use dried shrimp if unavailable80 g
dried shrimp meat100 g
chopped bird's eye chiliadjust to taste for desired spiciness80 g
chopped shallots200 g

Steps

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1
Add 300g of fish sauce to a pan and add 20g of shrimp paste. Allow the shrimp paste to dissolve completely in the fish sauce without heat.
2
Add 100g of brown sugar followed by 1kg of coconut sugar. Turn on the heat and allow the sugar to melt naturally without stirring.
3
Heat over medium-low heat. Once the sugar dissolves completely, use a ladle to crush any floating shrimp paste particles to achieve a smooth consistency.
4
Add 1 tablespoon of vinegar and stir well. Turn off the heat and allow the mixture to cool completely.
5
Add 100g of dried shrimp meat to the cooled sauce. Roast the shrimp first to release aroma, and soak in water if too salty.
6
Add 80g of ground dried snakehead fish. Toast the fish until aromatic and crispy, then grind finely. Dried shrimp can be used as a substitute.
7
Add 200g of chopped shallots. Chill the shallots thoroughly before chopping to prevent eye irritation.
8
Add 80g of chopped bird's eye chili. Adjust the amount based on your spice preference.
9
Mix all the ingredients together thoroughly. The final sauce should be thick but not overly sticky.
10
Transfer the finished sweet fish sauce into glass jars for storage. Serve with sour mangoes or other acidic fruits.

Sweet Fish Sauce with Shrimp Paste

Ingredients

Steps

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