What You Need to Know
Proteolysis of krill by endogenous enzymes (trypsin-like proteases) and halophilic bacteria (Tetragenococcus halophilus) breaks down proteins into free amino acids (glutamate, aspartate) and volatile sulfur compounds. Repeated sun exposure evaporates 60-70% moisture content, concentrating flavors.
Forms the umami backbone of Thai nam prik, Cambodian prahok, and Vietnamese mắm tôm, adding depth without overwhelming saltiness.
Key Parameters
Temperature
32°C
28°C - 45°C
Time
21 days
7 days - 90 days
Equipment
Bamboo mats (allows airflow)Ceramic weights (for pressing)Mosquito netting (pest control)
Steps
- 1.
Nam Prik Kapi (Central Thailand): Provides umami foundation balancing chili heat and lime acidity
- 2.
Sambal Terasi (Indonesia): Charred paste adds smoky depth to condiment
The Science
Primary Reaction
Proteolysis