From Evelyn Garcia & Henry Lu's kitchen · Kin, Houston
blend · pan sauce
NATIONAL AWARD WINNERFermented Shrimp Marinade
From an award-winning kitchen
Ratio
SHRIMP PASTE 58OYSTER SAUCE 58FISH SAUCE 38WATER 60
Ingredients
- SHRIMP PASTE58.33 ml
- OYSTER SAUCE58 ml
- FISH SAUCE38 ml
- GARLIC15 g
- GINGER15 g
- WATER60 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Evelyn Garcia and Henry Lu cook New Asian American cuisine in Houston; James Beard Best Chef: Texas 2026.
Originally published as Fermented Shrimp Marinade.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.