The article highlights a passionate love for shrimp paste and its ability to transform the culinary experience, particularly when used in dishes like roasted cabbage. It emphasizes the unique savory depth shrimp paste brings, particularly when paired with butter and garlic. The recipe also details step-by-step instructions on preparing cabbage with shrimp paste compound butter, demonstrating how the combination creates rich, charred flavors. The author endorses a specific brand, indicating a personal connection to the ingredient, rooted in family traditions and cooking techniques.
A little shrimp paste goes a long, long, long way. My mom taught me that. It’s insanely good brushed over leftover roast pork or fried in a wok with cabbage and dried shrimp.
In a small bowl, combine 4 Tbsp. ( stick) unsalted butter, at room temperature, 2 garlic cloves, grated, 2 tsp. fermented shrimp paste, and sugar.
Fold it into a bit of butter, slather it over chunks of cabbage, and roast off until the charred cabbage and buttery shrimp paste flavors meld into wonderfully salty bites.
Preheat the oven to 450F. When the oil is shimmering, reduce the heat to medium-high and sear the flat side of each cabbage wedge until charred.
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