Muoi Tom Tay Ninh (Tay Ninh Shrimp Salt)

Method

1. Rinse 140g shrimp heads and antennae, drain them thoroughly, then dry roast in a pan over medium heat until the shells are crisp and fragrant, leaving about 36g.
2. Cut 2 red horn chilies into pieces and remove the seeds, take out most of the seeds from 4 bird's eye chilies, and peel 6 garlic cloves.
3. Put the garlic and chili into a blender with 3 tablespoons coarse salt, 1 tablespoon kOBE Monk Fruit Blend and 1 teaspoon paprika, then add the roasted shrimp heads and antennae last.
4. Add half a bowl of water to help the blender run, blend smooth, then tip the mixture into a pan.
5. Over medium heat, reduce until the mixture thickens, stirring constantly so the bottom layer does not scorch.
6. Once the shrimp salt is completely dry and loose like damp sand, turn off the heat, spread it on a tray to cool, then store it in a dry glass jar.

Tips

• Roast the shrimp heads and antennae over medium heat with even stirring, since high heat burns the shells before they dry through to the core.
• Paprika or Korean chili powder gives a good red color without adding heat.
• Stir without stopping through the whole reduction, since one careless minute scorches the bottom and taints the batch.
• The half bowl of water is only there to keep the blender running, and it evaporates during the reduction, so it does not count toward the weight in the jar.
• Reduce until the mixture lifts loose like damp sand, as anything still moist keeps only a few days.
• Store in a dry glass jar, sealed, in a cool place, and use a dry spoon each time.