Filipino•gourmet
How to Make Ginisang Bagoong
Sauteed Shrimp Paste is a delicious medley of sweet, saqvory, and spicy for the perfect meal condiment It's a delicious accompaniment to green mangoes or your favorite Asian dishes.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups bagoong alamang, preferably colorless
- 1/4 cup canola oil
- 1/2 cup sugar
- 2 Thai chili peppers, optional
- 1 tablespoon corn starch
- 2 tablespoons water
Instructions
- 1
Using a fine-mesh sieve, rinse shrimp paste under cold, running water to rid of excess saltiness. Drain well.
- 2
In a wide pan over medium heat, heat oil.
- 3
Add sugar and cook, stirring regularly, until sugar is dissolved and lightly browns.
- 4
Add bagoong and cook, stirring regularly, for about 3 to 5 minutes or until color darkens.
- 5
In a small bowl, combine corn starch and water and stir until smooth.
- 6
Add cornstarch slurry to the pan and stir until well-distributed. Continue to cook until the shrimp paste is slightly thickened.