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Spicy Shrimp Sauce

Spicy Shrimp Sauce 1

For years, I have been making a shrimp curry dish that incorporates Indian spices, along with fermented shrimp paste, in a tomato based sauce. The sauce is something I have always made on an ‘ad hoc’ basis, but I have long wanted to try a ‘make-ahead’ sauce that could be used to quickly put together a nice Shrimp curry, or even be used as a sauce with other meats or vegetables. I finally got around to doing it just a few days ago…

Spicy Shrimp Sauce 2

The first task is to slowly cook about 1 cup of thinly sliced onion in a quarter cup of oil. Keep your pan covered over low heat, stirring occasionally, until the onions are starting to turn golden.


Spicy Shrimp Sauce 3

When the onions are done, add a curry powder of your choice to taste. Here, I am using about 4 tablespoons of my Homemade Madras Curry Powder. Add and stir into the oil, then let it cook for a few minutes so that the powder loses its raw taste. For additional heat, I also added a tablespoon of Cayenne Pepper.


Spicy Shrimp Sauce 4

For the tomato base, I am using 3 cups of dice canned tomatoes. To this, for the essential fermented shrimp taste, I added a half-cup of Filipino Bagoong. As a substitute, you can also add Belacan, or a Chinese Shrimp Paste, adjusting the amounts for taste and saltiness. Allow this to cook on low heat for about a half-hour or so.


Spicy Shrimp Sauce 5

Finally (almost), you will want to use a blender or food processor, and process the sauce until relatively smooth. You can leave the sauce as is, if you wish, (it will have quite a bit of texture), or you can process it further.


Spicy Shrimp Sauce 6

I wanted a really nice and smooth finished sauce so I passed the first blending through a wire strainer and discarded the pulp that was left. The result is the sauce you see in the very first picture. For my first use, I will be making my usual shrimp curry (using large prawns and strips of red pepper and onion), but I will be saving some and I am planning to use it in a stir-fry with pork…

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