Pasta de Gambas

Name: Pasta De Gambas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 600 ml
Cuisine: French Classic
Ingredients: 250 g Shallot; 30 g Garlic; 50 g Ginger; 75 g Lemongrass; 83.33 ml Shrimp Paste; 600 g Tinned Tom; 6 g Cayenne; 15 ml Red Pepper; 250 ml Lemon Juice; 15 ml Palm Sugar

Independent adaptation of a publicly published Pascal Barbot recipe. Not affiliated with, sponsored by, or endorsed by Pascal Barbot.

Pasta De Gambas from a three-star kitchen.

Ratio

Shrimp Paste 83 mlRed Pepper 15 mlLemon Juice 250 mlPalm Sugar 15 ml

Ingredients

Shallot — 250 g
Garlic — 30 g
Ginger — 50 g
Lemongrass — 75 g
Shrimp Paste — 83.33 ml
Tinned Tom — 600 g
Cayenne — 6 g
Red Pepper — 15 ml
Lemon Juice — 250 ml
Palm Sugar — 15 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Pascal Barbot works in French / Asian-inflected haute cuisine at L'Astrance; credentials include Michelin 3* (L'Astrance, Paris, 2007-2019).

Originally published as Pasta de Gambas (Shrimp-Paste Sauce).

Adapted from a Pascal Barbot recipe (Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier (published as “Pasta de Gambas (Shrimp-Paste Sauce)”). Full citation lives in Provenance.