Preparing Shrimp Paste

Shrimp paste can be used straight from the packet if it is to be fried with other ingredients, but it needs to be heated to temper its raw taste before using in sambals, dressings and salads.

Method:

1. Cut off a small pieces of shrimp paste and shape it into a 1 cm/ 1/2 in cube. Mould the paste on to the end of a metal skewer.

2. Holding the end of the skewer in an oven glove, rotate the paste over a low to medium gas flame, or under an electric grill until the outside begins to look dry, but not burnt. This method works well, but gives off a very strong smell.

3. Alternatively, to avoid the strong smell, wrap the cube of paste in a piece of foil and dry-fry in a frying pan for about 5 minutes, turning it occasionally.