This very easy, do-it-yourself Sauteed Shrimp Paste lets you customize your alamang exactly the way you want it! The hardest part is deciding whether you want it sweet, salty or overwhelming with chillies.
1 340gbottle AlamangSalted Shrimp Fry (not the sauteed one, usually pink in color)* see notes
½cupoilor 1 cup cubed pork fat, see #2 below
4clovesgarlicfinely chopped
1onionfinely chopped
3tablespoonsvinegar
⅓cupdark brown sugaror more** see notes
A pinch of ground black pepper
2Thai chillieschopped (optional)
Instructions
Empty the contents of the bottled alamang into a fine strainer. Briefly rinse under cold running water (about 3-5 seconds) and drain (to remove extra salt and color). Do not squeeze extra liquid, just let it drain. Set aside while you prepare the rest of the ingredients.
If you want to use pork instead of just plain oil, cut fatty parts of pork into small cubes (no skin) and add to a pot with 1 tablespoon of water and a pinch of salt. Cook until liquid is gone and oil is fully rendered. The meat will be nicely browned.
Heat oil in a pot OR follow Step 2 if using pork fat. Add the garlic and cook on medium heat until starting to brown. Then, add the onion and saute until softened.
Mix in the prepared Alamang (Salted Shrimp Fry) and stir continuously until cooked (pink color will subside), about 5-6 minutes. Drizzle the vinegar and keep stirring for 2 minutes or until the vinegar evaporates and oil starts to sizzle again.
Add brown sugar, ground black pepper and chillies (if using). Lower the heat to medium-low and continue stirring until the sugar completely melts and starts to caramelize (about 3-5 minutes). It’s done!
Cool a bit and spoon in a mason jar or any food-safe container and refrigerate (inner side of the fridge) until needed. This will keep for about 2-3 wks, if it lasts that long.
Notes
*Make sure you buy the Salted Shrimp Fry which is in its raw state and is usually pink in color. **Salt content depends on each brand so adjust your sugar accordingly.***If you prefer your alamang sweet and thick, add more brown sugar.