Fried Shrimp Sauce

This Fried Shrimp Sauce is a deeply flavorful, umami-rich condiment inspired by traditional Thai cooking. At its heart is belachan, a fermented shrimp paste that provides a pungent, salty backbone, balanced by the earthiness of candlenuts and the aromatic punch of garlic, shallots, and dried chilies. The sauce is simmered with tamarind and lemongrass to create a complex profile that is simultaneously spicy, sour, and savory. It is an excellent topping for rice noodles, rice, or stir-fried vegetables, adding a luxurious depth of flavor that transforms simple ingredients into a meal. Ideal for weeknight dinners or as a bold accompaniment to grilled proteins, this sauce brings authentic home-style taste to your table. The texture is smooth yet substantial, clinging beautifully to noodles or coating vegetables evenly.

Cooking Method: Boiling, Frying, Stir Frying

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 816.6

Description

This Fried Shrimp Sauce is a deeply flavorful, umami-rich condiment inspired by traditional Thai cooking. At its heart is belachan, a fermented shrimp paste that provides a pungent, salty backbone, balanced by the earthiness of candlenuts and the aromatic punch of garlic, shallots, and dried chilies. The sauce is simmered with tamarind and lemongrass to create a complex profile that is simultaneously spicy, sour, and savory. It is an excellent topping for rice noodles, rice, or stir-fried vegetables, adding a luxurious depth of flavor that transforms simple ingredients into a meal. Ideal for weeknight dinners or as a bold accompaniment to grilled proteins, this sauce brings authentic home-style taste to your table. The texture is smooth yet substantial, clinging beautifully to noodles or coating vegetables evenly.

Ingredients

1/2 tablespoons Black soy sauce
1 teaspoons Salt
1 teaspoons Pepper
1 Prepare the Samba! Belachan by following the instructions on page 30. Grind
2 Prepare the Sauce by grind1ng the dned prawns, candlenuts, shallots, gar-

Directions

1
Blend the dried chilies, candlenuts, shallots, garlic, and belachan into a smooth paste in a blender, adding a little oil if necessary to help the blades turn.
2
Heat oil in a wok over medium heat and gently stir-fry the ground paste for 5 minutes until fragrant.
3
Add peanuts, black bean paste, and sugar to the wok, and stir-fry for another minute.
4
Pour in the reserved prawn stock, tamarind juice, lemongrass, and soy sauce, then bring the mixture to a boil.
5
Reduce the heat and simmer gently, uncovered, for 5 minutes to allow flavors to meld.
6
Season with salt and pepper to taste, then remove from heat and keep warm for 1 minute.
7
Add noodles to the sauce and continue to stir-fry just long enough to coat them completely so they take on a red color, about 1 minute.
8
Divide the noodles into 4 serving bowls and top with bean sprouts, fried tofu, prawns, and eggs.
9
Ladle the hot sauce over the noodles and garnish with spring onions or chives.
10
Serve immediately with a small bowl of Samba! Belachan and lime halves on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 816.6kcal

% Daily Value *
Total Fat 81.6g126%
Saturated Fat 12.4g62%
Cholesterol 21.0mg8%
Sodium 5783.9mg241%
Total Carbohydrate 19.9g7%
Dietary Fiber 2.2g9%
Sugars 2.3g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, shrimp paste, belachan, noodles, spicy, umami, stir fry, lemongrass, tamarind, garlic, shallots, candlenuts, dried chilies, peanuts, black bean paste, soy sauce, vegetarian, condiment

Read it online: https://www.chefs-mate.com/recipe/fried-shrimp-sauce-8/