Andy Ricker'S Kapi Kung (Homemade Shrimp Paste)

1. 1

   Briefly rinse the salted shrimp, then put them in a double layer of cheesecloth and gently squeeze out most of the liquid.

2. 2

   Mix the salted shrimp and shrimp paste together in the mortar and pound, stirring occasionally with a spoon, until you have a coarse paste that's a more or less even light brown color, 3 to 5 minutes. It's fine if htere are very small pieces of salted shrimp.

3. 3

   The paste keeps in an airtight container in the fridge for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.