Shrimp paste. The picture shows freshly made shrimp paste. When it reaches the customer, the shrimp will be softer and have some juice coming out.
Suitable for eating with sticky rice, hot steamed rice, chopped lemongrass, shallots, fresh chili, eggplant, mix together, very delicious. Or some people will eat it cooked by frying it with eggs, which will give a sour and creamy taste. This pickled shrimp is seasoned in the Isaan style. It tastes similar to fermented fish but not as salty as fermented fish. The shrimp are not very large, unlike pickled shrimp from the central region which are large and have a sour taste.
Storage method: It is recommended to keep it in the refrigerator.
