Description
Controlled microbial fermentation transforms shrimp and chilies into complex umami paste.
Technical
Proteolysis of shrimp proteins by halophilic bacteria generates free amino acids and nucleotides, while capsaicinoids from chilies undergo oxidative changes.
Culinary Significance
Foundation for Thai nam prik sauces, providing depth to curries and marinades.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
25°C optimal
15°C to 30°C range
Temperature range for optimal fermentation
Time
7 days
3 days – 2 weeks
Equipment
Ceramic containerWeightCheesecloth