Dagupan
Spicy Fermented Shrimp Paste
What it is
This is a Filipino condiment made from fermented small shrimp or krill. It is seasoned with vinegar, garlic, and chili peppers, giving it a savory, pungent, and spicy flavor profile. The paste is cooked down to a thicker consistency, making it a versatile ingredient for many dishes. It offers a unique umami depth that is characteristic of traditional Filipino cooking.
How people cook with it
This spicy shrimp paste is a staple in Filipino kitchens, adding a punch of flavor to various meals.
- Flavoring stir-fries
- Dipping sauce for seafood
- Seasoning for vegetables
- Enhancing rice dishes
To use, a small amount can be added directly to hot dishes like sautéed vegetables or meat stir-fries to impart its distinct taste. It can also be thinned with a little water or vinegar to create a dipping sauce for grilled or fried seafood. Some people enjoy mixing it with rice for a quick and flavorful meal. Its intensity means a little goes a long way, so it's best to start with a small portion and add more to taste.
How it differs from similar foods
Compared to milder bagoong, this version is specifically formulated with chili peppers, providing a noticeable heat. It is also typically cooked down more than some other fermented shrimp pastes, resulting in a thicker, more concentrated paste that integrates well into dishes without adding excess liquid.
Who it is for
Home cooks and culinary enthusiasts who enjoy exploring the bold flavors of Filipino cuisine will find this ingredient useful.
How to keep the rest
After opening, store the remaining paste in an airtight container in the refrigerator. This will help maintain its flavor and prevent spoilage. Ensure it is kept away from direct sunlight and heat. Proper storage will extend its shelf life and keep it ready for your next culinary creation.