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When it comes to shrimp, Ca Mau is the leading locality in the country in terms of production. There are many types of shrimp in Ca Mau such as: giant tiger prawn , whiteleg shrimp, freshwater prawn, crayfish, lead prawn, sharp prawn... Especially the silver prawn in the ecological farming area, which is processed by the people to make sour shrimp paste, which is delicious.

Sour shrimp paste is a typical and famous fish sauce of Ca Mau. Almost every family uses it in family meals, especially during Tet, as a dipping sauce for boiled meat, fried fish, and grilled fish.

Unique Ca Mau shrimp paste dish.

Unique Ca Mau shrimp paste dish.

To make the traditional fragrant sour shrimp paste, according to Ms. Truong Ngoc Giau (Tan Tien commune, Dam Doi district), it must be made from fresh silver shrimp that have just been caught. Remove the shrimp's head, wash it, marinate it with white wine, mix it so that the shrimp absorbs the wine, then take it out and dry it in the sun to drain the water, mix with thinly sliced ​​ginger, garlic, salt, fish sauce... dry it in the sun for about a week before using.

Sour shrimp paste with a little ginger and chili, served with hot rice, vermicelli, spring rolls with boiled meat, shrimp, and vegetables, pineapple, green banana... will make diners never forget the taste of this unique dish.

Not only sour shrimp paste, in the coastal area of ​​Ca Mau there is also another delicious type of fish sauce, which is shrimp paste. Ms. Dang Thi Thuy, Kenh Moi hamlet, Khanh Hai commune, is a famous shrimp paste maker in Tran Van Thoi, said that during shrimp paste season, fishermen in the West coast exploit hundreds of tons of shrimp paste. In addition to making dried shrimp paste, people here also process many types of fish sauce such as: stir-fried shrimp paste, fermented shrimp paste, spiced shrimp paste...

Fresh shrimp is used to make many shrimp paste dishes. Fresh shrimp is used to make many shrimp paste dishes.

Finished fermented bean curd is dried in the sun for about 10 days before use. Finished fermented bean curd is dried in the sun for about 10 days before use.

After marinating with spices, dry the shrimp paste in the sun for 7-10 days before using.

Ms. Dang Thi Thuy is a famous shrimp paste maker in Tran Van Thoi.

Ms. Dang Thi Thuy is a famous shrimp paste maker in Tran Van Thoi.

Shrimp paste is an ingredient used to prepare dishes and dipping sauces, such as stir-fried meat with shrimp paste, seasoning for vermicelli soup, and fruit dipping sauces, such as mango, green plum, guava... very delicious./.

Performed by Huynh Lam

Source: https://baocamau.vn/mam-ngon-tu-con-tom-con-ruoc-a35463.html