Home Cooking

Asian Shrimp

Asian Shrimp Paste etc.


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Home Cooking Asian Shrimp

Asian Shrimp Paste etc.

dfrostnh | | Mar 4, 2008 09:43 AM

I bought a can of shrimp paste at the oriental market so I can make a recipe for Thai fried rice. There isn't any warning on the can to refrigerate after opening so I asked the cashier. He couldn't find anything and said there isn't much refrigeration "back home" so he didn't think I needed to refrigerate it. Does anyone know for sure? And, once open, how long will it last?

I have gone thru quite a few years' worth of Cooking Light magazine plus I have some recipes I found on the internet. What I have cooked so far has come out very good. The oriental market is an hour away so I stocked up on a lot of ingredients including several kinds of noodles. I bought a small bunch of lemongrass but found it was very woody. What's the secret? Did I not peel back enough leaves? Should I have cut more of the stem base off? Minced finer? Should I buy the frozen chopped lemongrass next time? I'm still trying to figure out the differences between all the chili sauces. And now that I've read the link to Chez Pim's pad thai instructions, perhaps I should have bought dried shrimp. I keep using the bottled ginger paste instead of fresh ginger root. Am I missing out on better flavor because of my laziness?