Ginisang Bagoong

Ingredients

• 2 cups bagoong alamang, preferably colorless
• 1/4 cup canola oil
• 1/2 cup regular sugar
• 2 Thai chili peppers, optional
• 1 tbsp corn starch
• 2 tablespoons water

Steps

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