Shrimp Paste Sauce

Name: Shrimp Paste Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2½ cups (600 ml)
Cuisine: Asian
Ingredients: about 6½ shallots (250 g) Shallot; 10 cloves garlic Garlic; 50 g Ginger; about 4 stalks (75 g) Lemongrass; ⅓ cup (83 ml) Shrimp Paste; about 4 tomatoes (600 g) Tomato; 2½ tsp (6 g) Cayenne; 1 Tbsp crushed red pepper (15 ml) Red Pepper; 1 cup + 2 tsp lemon juice (250 ml) Lemon Juice; 1 Tbsp palm sugar (15 ml) Palm Sugar

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

GREAT ON · LOBSTER; SATAY BASE; GRILLED PRAWNS; FRIED RICE; NOODLES

Great on Lobster; satay base; grilled prawns; fried rice; noodles.

Served with shrimp, crab, and fried seafood.

On the jar

SHRIMP

Method: simmer
Yield: about 2½ cups
Ingredients: 10
Jar batch: 0.75× recipe

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Ratio

LEMON JUICE 250 mlSHRIMP PASTE 83 ml

Ingredients

Shallotabout 6½ shallots (250 g)
Garlic10 cloves garlic
Ginger50 g
Lemongrassabout 4 stalks (75 g)
Shrimp Paste⅓ cup (83 ml)
Tomatoabout 4 tomatoes (600 g)
Cayenne2½ tsp (6 g)
Red Pepper1 Tbsp crushed red pepper (15 ml)
Lemon Juice1 cup + 2 tsp lemon juice (250 ml)
Palm Sugar1 Tbsp palm sugar (15 ml)

Method

Pour to the lines in order (bottom → top): LEMON JUICE, SHRIMP PASTE.
Add by count: 4½ SHALLOTS, 4½ CLOVES GARLIC, ½ GINGER, 2 STALKS LEMONGRASS, 1½ TOMATOS.
Season to finish: CAYENNE (about 2 tsp), RED PEPPER (about 2 tsp), PALM SUGAR (about 2½ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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3 kitchens · 3 stars · 2 national awards

Shrimp Paste Sauce★★★ KITCHENOn the jar: SHRIMP
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: CLASSIC NUOC
Houston Nuoc ChamNATIONAL AWARD WINNEROn the jar: HOUSTON NUOC
Garlic-Ginger Chili Citrus Jus★★★ KITCHENOn the jar: CITRUS JUS

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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?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.75× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

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