California Farm Airfryer Shrimp Paste: Trassi
I use a cup of sun dried shrimp paste per year to flavor rice, vegetable and meat dishes and to give extra zest to soups and omelettes. This condiment is called Trassi or Terasi. I keep the paste in the freezer and use teaspoon size chunks. To make trassi at home, I tasted both Conimex brand trassi and Pantai brand trassi, I like Pantai best. The recipe here came closest to the Pantai flavor. My taste test method and recipe are detailed below. You will love your home made version.
I air fryer dry the raw shrimp, sterilize, then puree and make the paste, then ferment the paste one week and then keep the fermented shrimp paste in the freezer.
California Farm Airfryer Shrimp Paste: Trassi
I use a cup of sun dried shrimp paste per year to flavor rice, vegetable and meat dishes and to give extra zest to soups and omelettes. This condiment is called Trassi or Terasi. I keep the paste in the freezer and use teaspoon size chunks. To make trassi at home, I tasted both Conimex brand trassi and Pantai brand trassi, I like Pantai best. The recipe here came closest to the Pantai flavor. My taste test method and recipe are detailed below. You will love your home made version.
I air fryer dry the raw shrimp, sterilize, then puree and make the paste, then ferment the paste one week and then keep the fermented shrimp paste in the freezer.
Open in Cookpad AppSteps
- 1
Lay 2 pounds whole raw shrimp single layer in dryer basket in air fryer oven, dehydrate 8 hours at 140F degrees. Will go down in weight by 75% from 4 cups to one cup, 8 ounces.
- 2
Sterilize the shrimp. Place dried shrimp in pan, cover with water, boil 3 minutes. Turn heat off, steep shrimp 1 hour. Weight will increase to 16 ounces, 2 cups.
- 3
Drain the shrimp, save the cooking water. Bring cooking water back to boil, turn off, add thai chilies, soak 20 minutes.
- 4
Puree shrimp in the shell and chilies in food processor with garlic, ginger, palm sugar, black seasalt, fish sauce, whey, and cooking liquid into a smooth paste.
- 5
Ferment 3 days on kitchen counter in sterilized mason jar. Then ferment 4 days in refrigerator. Fresh for 2 months, longer if frozen.
- 6
Freeze trassi in teaspoon size cubes in icecube tray, then wrap undividual cubes in shrinkwrap, keep frozen.
- 7
Do a daily taste test while fermenting. Black Himalayan coarse seasalt gives a creamy egg flavor, the fermented and dried shrimp gives a mild fish flavor.
- 8
I spread a quarter teaspoon of farm made trassi and a quarter teaspoon of store bought Trassi on a piece of unsalted omelette to compare the flavors.
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