Shrimp and Chili Paste

Shrimp and Chili Paste

　　Shrimp and Chili Paste

　　Shrimp and Chili Paste, known as 虾米辣椒糊, is a beloved home-style dish among farmers in Heshan Lake Village. It boasts a perfect balance of sour, sweet, fresh, spicy, aromatic, and vibrant colors, delivering an exceptionally delicious and refreshing taste that stimulates the appetite.

　　The tradition of using chili paste as a dish among Heshan farmers dates back over a thousand years. It is a convenient and flavorful meal typically enjoyed during the autumn, winter, and off-seasons when fresh vegetables are scarce. The main ingredients are two-thirds glutinous rice and one-third sticky rice, ground into rice flour using a stone mill or a grinder. Then, one pound of rice flour is mixed with one to two taels of chopped chili peppers. After blending, the mixture is placed in an earthen jar, covered with a lid, and the jar’s rim is filled with water to seal it for fermentation over about ten days. Once the lid is opened, the fermented chili-rice mixture emits a richly sour and fragrant aroma, ready to be scooped out and stir-fried. There are two ways to prepare it: The first is to make a chili-rice paste. The fermented chili-rice mixture is scooped out, diluted with cold water, and seasoned with a bit of salt and MSG. When the oil in the wok is hot and spread evenly, the diluted mixture is poured in and stirred continuously to prevent sticking or burning. Once cooked through, it is served in a bowl—tangy, spicy, sweet, and utterly delicious. The second method involves repeatedly pan-frying the mixture to create a type of fried chili paste. The fermented chili-rice mixture is scooped from the jar, slightly diluted with water, and then stir-fried in oil. It must be continuously oiled and flipped to avoid sticking or burning. The resulting fried chili paste is richly aromatic with oil, and delightfully tangy and spicy.

　　Shrimp and Chili Paste is a later innovation. In the ditches and canals of the lake villages, small shrimp are abundant and highly nutritious. On one occasion, a farmer caught a large amount of small shrimp that his family couldn’t finish. With no sun to dry them, the farmer’s wife was worried they would spoil, so she mixed them into the jar of chili paste. A few days later, when she scooped some out and stirred it into a paste, the flavor turned out to be incredibly delicious. This accidental discovery elevated the status of Shrimp and Chili Paste tenfold, making it a cherished delicacy on the dining tables of local households.

　　Today, Shrimp and Chili Paste is not only a popular dish served at rural farmhouse restaurants but has also been embraced by urban chefs and introduced into luxury hotels and fine dining establishments, where it has become a distinctive regional delicacy on upscale menus.