How to make delicious and authentic Hue-style sour shrimp:
Ingredients:
1 kg fresh river shrimp
2 tablespoons glutinous rice powder
150 grams galangal
50 grams garlic
50 grams chili peppers
1 bowl of white rice wine
Young guava leaves
Thin bamboo strips
Seasonings such as fish sauce, salt, chili powder, etc.
Instructions:
Step 1: Preparation
Start by cleaning the garlic, galangal, and peel and slice them thinly. To keep the galangal looking white and attractive, you can soak the sliced galangal in a diluted saltwater solution. Similarly, clean the chili peppers, remove the seeds, and slice them into pieces.
Note: Shrimp used for making fermented shrimp paste should be fresh and thoroughly cleaned before marinating with seasonings.
For the shrimp:
- Clean the shrimp thoroughly and place them in a basket to drain excess water.
- Remove the heads and devein the shrimp by pulling out the dark vein along the back. Clean the shrimp thoroughly.
After cleaning, immerse the shrimp in white rice wine for about 30 minutes. Then, remove them and let them drain.
For the glutinous rice mixture:
- Boil 2 tablespoons of glutinous rice powder with 200ml of water until the mixture turns clear and thick. Strain it and set it aside.
Step 2: Marinating with spices
After soaking the shrimp in rice wine, place them in a large bowl. Add galangal, garlic, and thinly sliced chili peppers. Season with 2 tablespoons of sugar and 2 tablespoons of salt, then mix well. Once the spices are evenly absorbed, add the cooked glutinous rice mixture and mix thoroughly.
Step 3: Making Authentic Hue-style Sour Shrimp
Prepare a transparent glass jar, and clean and dry it before use. Now, arrange the shrimp that have been marinated with spices completely in Step 2 into the jar, one by one. Finally, cover the top layer with young guava leaves, and then use bamboo strips or a rack to press down, ensuring that the ingredients do not float up during fermentation.
Let the jar of shrimp ferment for a period ranging from 1 week to 10 days. If you prefer a moderately sour taste, ferment the jar for about 7 days. For a more tangy flavor, you can extend the fermentation time to 9-10 days.
How to store Hue-style sour shrimp for an extended period while preserving its flavor:
After successfully fermenting the sour shrimp, you have a finished product that you've accomplished through all the steps.
In addition to preparation, proper storage is crucial. If stored in a cool, shaded place away from direct sunlight, the sour shrimp can maintain its quality for approximately 1 to 2 months.
Storing sour shrimp in the refrigerator's chilled compartment can extend its shelf life to around 2 to 3 months.
If additional ingredients like papaya, pickled bamboo shoots, or chili are added during the fermentation process, the shelf life shortens to only 7 to 10 days. After this period, it's advisable to transfer the sour shrimp to the refrigerator for continued storage. When kept in the fridge, the sour shrimp can maintain its authentic flavor for an extended period, roughly 2 to 3 months.
Sour shrimp, a rustic and flavorful dish, always holds a special place in the hearts of the people of the Ancient Capital in their daily meals. The tangy taste of the shrimp, combined with the spiciness from various spices, leaves a lasting impression on the soul of every diner from the very first taste.