How to Make Ginisang Bagoong

dipping sliced green mangoes in a bowl of ginisang bagoong

4.30 from 10 votes

How to Make Ginisang Bagoong

Sauteed Shrimp Paste is a delicious medley of sweet, saqvory, and spicy for the perfect meal condiment It's a delicious accompaniment to green mangoes or your favorite Asian dishes.

Prep Time10

Cook Time30

Total Time40

Course: Condiment

Cuisine: Filipino

Servings: servings

Calories: 54kcal

Author: Lalaine Manalo

Ingredients

2 cups bagoong alamang, preferably colorless
¼ cup canola oil
½ cup sugar
2 Thai chili peppers, optional
1 tablespoon corn starch
2 tablespoons water

US Customary - Metric

Instructions

Using a fine-mesh sieve, rinse shrimp paste under cold, running water to rid of excess saltiness. Drain well.
In a wide pan over medium heat, heat oil.
Add sugar and cook, stirring regularly, until sugar is dissolved and lightly browns.
Add bagoong and cook, stirring regularly, for about 3 to 5 minutes or until color darkens.
In a small bowl, combine corn starch and water and stir until smooth.
Add cornstarch slurry to the pan and stir until well-distributed. Continue to cook until the shrimp paste is slightly thickened.

Video

Notes

Add minced chili peppers for a kick of spice. Best to use is siling labuyo (Thai chili peppers, bird's eye peppers).
Nutritional information is calculated at 1 tablespoon per serving.

Nutrition