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Stir fry the shrimp paste

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2 bunches of fern leaves Panko
50 gr small prawns
1 clove of red onion, sliced Seasoned Flour
1/2 tomato, sliced
Oyster sauce
Oil for frying Chili

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Stir fry the shrimp paste

Stir fry the shrimp paste

Stir-fried dishes are much liked because they are practical and easy to make. Moreover, now available a variety of instant sauces that can complement the dish. You can try stir-fried ferns. For those who don't know ferns, this vegetable belongs to the group of ferns. This type of vegetable usually grows in dry and humid areas.

  • Medium




Stir-frying shrimp paste is a common cooking technique in some Asian cuisines, especially in Southeast Asia. Shrimp paste, also known as belacan in Malay or gochujang in Korean cuisine, is a fermented condiment made from ground shrimp or krill mixed with salt and sometimes other ingredients. It adds a unique umami and seafood flavor to dishes. Here’s how you can stir-fry shrimp paste:


  • Shrimp paste (belacan or gochujang)
  • Cooking oil (typically a neutral oil like vegetable or canola oil)
  • Optional ingredients: minced garlic, minced shallots, sliced chilies, and other aromatics or seasonings to taste
  • Protein or vegetables of your choice (e.g., shrimp, chicken, tofu, or vegetables)
  • Salt or soy sauce (if needed for seasoning)


  1. Heat the oil: In a wok or a large skillet, heat a couple of tablespoons of cooking oil over medium-high heat. The amount of oil depends on the quantity of shrimp paste and other ingredients you’re using.
  2. Add aromatics (optional): If you’d like to enhance the flavor, you can add minced garlic, minced shallots, or sliced chilies to the hot oil. Stir-fry them for a minute or until they become fragrant.
  3. Add shrimp paste: If your shrimp paste is in a block or solid form, break it into smaller pieces or crumble it into the hot oil. Stir-fry the shrimp paste for a few minutes, allowing it to release its aroma and slightly brown. The shrimp paste will become fragrant as it cooks.
  4. Add protein or vegetables: If you’re making a full stir-fry dish, you can add your choice of protein (e.g., shrimp, chicken, or tofu) or vegetables at this stage. Stir-fry them along with the shrimp paste until they are cooked through.
  5. Season to taste: Depending on your preference and the saltiness of your shrimp paste, you may need to season the stir-fry with a pinch of salt or soy sauce. Be cautious with the salt because shrimp paste is already salty.
  6. Stir-fry until done: Continue to stir-fry all the ingredients until they are well-coated with the shrimp paste and cooked to your liking. This usually takes just a few minutes since stir-frying is a quick cooking method.
  7. Serve: Once everything is cooked and well-mixed, remove the stir-fry from heat. You can serve it as a side dish or as a main course, typically with steamed rice.

Stir-frying shrimp paste can yield a savory and aromatic dish with a strong umami flavor. It’s a versatile technique that can be used with various proteins and vegetables, allowing you to create a range of delicious meals.



Ground spices:

6 red chilies
- 20 cayenne pepper
- 2 cloves of onions
- 1 clove of garlic
- 1 small packet of shrimp paste, burn briefly before mashing


Weed the fern. Wash twice using salt water. Boil briefly with salt water. Drain.


Heat enough cooking oil.


Saute onion until fragrant


Enter the tomato slices. Add ground spices, stir briefly. Pour some water


Add a pinch of salt. Add vegetables


Add the oyster sauce and ground pepper. Stir briefly, cover and cook until done.


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