Ingredients

The following ingredients have 2 Servings
  • 2 cups bagoong alamang, preferably colorless
  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 2 Thai chili peppers, optional
  • 1 tablespoon corn starch
  • 2 tablespoons water

Instruction

  • Using a fine-mesh sieve, rinse shrimp paste under cold, running water to rid of excess saltiness. Drain well.
  • In a wide pan over medium heat, heat oil.
  • Add sugar and cook, stirring regularly, until sugar is dissolved and lightly browns.
  • Add bagoong and cook, stirring regularly, for about 3 to 5 minutes or until color darkens.
  • In a small bowl, combine corn starch and water and stir until smooth.
  • Add cornstarch slurry to the pan and stir until well-distributed. Continue to cook until the shrimp paste is slightly thickened.