Recipe: Appetizing Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla)

Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla).

You can cook Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla) using 13 ingredients and 6 steps. Here is how you achieve that.

It's 3/4 pounds of raw head-on shrimp, body peeled and deveined, front legs trimmed off.
It's 1 of jalapeño, thinly sliced.
Prepare 1 of habanero, thinly sliced.
It's 2 cloves of garlic, thinly sliced.
You need 2 of chiles de arbol, thinly sliced.
It's of about 1.5" knob of ginger, peeled and finely julienned.
It's 1 teaspoon of crushed chili flakes.
You need of optional: 2 dried Kaffir lime leaves, finely julienned.
You need of the zest and juice of 1 Kaffir lime (or a regular lime if that's what you've got).
It's 1/4 cup of + 1 Tablespoon fish sauce.
Prepare 1 Tablespoon of soy sauce.
It's 2 Tablespoons of water.
Prepare 2 Tablespoons of sugar.

In a medium bowl, combine fish sauce, soy sauce, water, sugar, and lime zest and juice, and stir until all sugar is dissolved..
Put shrimp and rest of ingredients in a tight lidded container or mason jar, and pour brine over all of it..
Using a spoon, press down on the top to submerge ingredients on top in the brine..
In 6 hours or so, redistribute the ingredients so the stuff on the top is now on the bottom. (So everything gets evenly brined and preserved.).
Refrigerate a minimum of 24 hours before enjoying with steamed rice. Keep refrigerated between consumption..
Enjoy!.

Asian Continental Recipes