Shrimp Paste (Homemade Fermented Bagoong Alamang Style)

Name: Shrimp Paste (Homemade Fermented Bagoong Alamang Style)
Ingredients: 1 kg (cleaned, heads on) Fresh small shrimp (alamang); 300–400 g (30–40% of shrimp weight) Sea salt (non-iodized); 2 tbsp (for red color) Optional: annatto seeds

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesShrimpPasteBagoongFermentedFromScratchFilipinoUmamiBomb

Shrimp Paste (Homemade Fermented Bagoong Alamang Style)

Nutrition (per serving)

120Calories

20 gProtein

4 gCarbs

4 gFat

2 gSugar

4000 mgSalt

Ingredients

1 kg (cleaned, heads on) Fresh small shrimp (alamang)
300–400 g (30–40% of shrimp weight) Sea salt (non-iodized)
2 tbsp (for red color) Optional: annatto seeds

Method

Rinse fresh small shrimp thoroughly under cold water → drain well.
In large clean glass or ceramic jar, layer shrimp and salt: start with 1 cm salt → add layer of shrimp → cover with salt → repeat until all shrimp and salt are used (end with salt layer).
Optional: toast annatto seeds lightly → add to jar for natural red color.
Press down firmly with clean weight (e.g. clean stone or water-filled jar) to submerge shrimp completely in brine.
Cover jar loosely with cloth or lid (allow gas to escape) → store in cool dark place (room temperature).
Ferment 2–4 weeks minimum (stir daily first week, then weekly) → taste after 2 weeks: should be salty, pungent, fermented shrimp flavor.
When desired flavor reached (usually 3–6 weeks), transfer to smaller sterilized jars → pack tightly → top with thin oil layer to seal.
Refrigerate after opening — use in small amounts for bagoong dishes, dips, or seasoning.
Makes about 800–900 g fermented shrimp paste — strong, traditional Filipino-style bagoong alamang from scratch.