PANTRYFLEX

blend · pan sauce

NATIONAL AWARD WINNERPrep 10 min

Fermented Shrimp Marinade

Independent adaptation of a publicly published Evelyn Garcia & Henry Lu recipe. Not affiliated with, sponsored by, or endorsed by Evelyn Garcia & Henry Lu.

Evelyn Garcia & Henry Lu's Fermented Shrimp Marinade, from the published recipe.

Ratio

Ratio by volume: Shrimp Paste 58 ml, Oyster Sauce 58 ml, Fish Sauce 38 ml, Water 60 ml
Shrimp Paste 58 mlOyster Sauce 58 mlFish Sauce 38 mlWater 60 ml

Ingredients

  • Shrimp Paste — 70 g
  • Oyster Sauce — 70 g
  • Fish Sauce — 45 g
  • Garlic — 15 g
  • Ginger — 15 g
  • Water — 60 g

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Fermented Shrimp Marinade wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

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Provenance

Evelyn Garcia and Henry Lu cook New Asian American cuisine in Houston; James Beard Best Chef: Texas 2026.

Adapted from a Evelyn Garcia & Henry Lu recipe (Evelyn Garcia & Henry Lu / StarChefs fried chicken).

More from this kitchen

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Evelyn Garcia & Henry Lu / StarChefs fried chicken (published as “Fermented Shrimp Marinade”). Full citation lives in Provenance.

Companion jar