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Add a photoShrimp paste is a native dip enjoyed by many Filipinos. It can also be used as an ingredient in cooking several dishes like pinakbet, kare-kare, and binagoongang baboy.
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Ingredients
- 1 cup rock salt
- 3 cups shrimp fry
Directions
- Clean shrimp fry by removing any debris
- Put shrimp fries and rock salt in a deep bowl, mix thoroughly.
- Transfer mixture into a tightly sealed plastic or glass container. Don’t fill the container to the brim. Leave some air space to allow it to properly ferment.
- Keep in a cool and dry place, away from direct sunlight for 1-2 months.
- *It can even store for a longer period of time.
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