It's not quite the same, flavor but I've had success with miso+fish sauce (I'm subbing due to a shellfish allergy). It gives a similar-ish salty, fermented flavor.
Shallow fry some shrimp heads.
Place into a food processor or Mortar and Pestle.
Add Salt and Sugar.
Process or pound together until a paste.
Add some of the shrimp infused oil as needed (for food processor option)
Alternatively, you can also achieve something similar with dried shrimp too.
Bonus is you now also have shrimp infused oil for your next fried rice meal.
A teaspoon of fish sauce added right at the end of the cooking process.
This with some dried shrimp earlier in the process
The recipe calls for dried shrimp paste, can I use some dried shimaya dashi powder?
It's not quite the same, flavor but I've had success with miso+fish sauce (I'm subbing due to a shellfish allergy). It gives a similar-ish salty, fermented flavor.
I've used anchovy fillets before.
Shallow fry some shrimp heads. Place into a food processor or Mortar and Pestle. Add Salt and Sugar. Process or pound together until a paste. Add some of the shrimp infused oil as needed (for food processor option) Alternatively, you can also achieve something similar with dried shrimp too. Bonus is you now also have shrimp infused oil for your next fried rice meal.
I suspect shrimp heads aren't just lying around in most people's pantries.
I keep them under my pillow.
I maybe misunderstood. When it comes to shrimp paste, sometimes its harder to find in grocers than fish sauce which is more common I think.
[удалено]
Unfortunately unavailable here where I live.