How to use shrimp sauce

[dimsumgirl]

Okay, I've had delicious calamari with shrimp sauce at a restaurant. I was so intrigued, I ran out and bought a jar of shrimp sauce but I don't know what to do with it. Anyone out there cook with this stuff?

[Melanie Wong]

Here's a link to Nathan Lee's recipe on the SF board for making pork belly with hom ha (fermented shrimp paste).
http://www.chowhound.com/topics/show/...

[dimsumgirl]

YUM! That sounds just too good! I just bought some siu yuk at the Asian market after RWC and I had our dim sum chow and lobster lo mein. The guy gave us the best cut. I hadn't read your post until now, a couple of hours after I ate the last of the siu yuk or I would have tried it with the shrimp sauce! Now I have an excuse to buy more roast pork!

[RWCFoodie]

dimsumgirl, that was the absolute best cut of roast pig I have ever had! Thanks for "negotiating" with the fellow in the store for me...

[designerboy01]

Its really good if you cook it with siu yuk or chinese roast pig that you buy in a bbq store. This is the best way to send my cholesterol levels to hell!

[PBSF]

Chinese shrimp sauce is extremely pungent. Start with a small amount when your wok is hot and immediately add your first ingredients (probably aromatic and onion) to prevent it from burning. This will heighten the flavor and give off a great smell. You might not need much additional salt. Add a little more to your taste when the dish is almost finish.

[Robert Lauriston]

Add a couple of teaspoons to a stir-fry. Try it with kang kung.

[dimsumgirl]

The jar says Koon Chun Sauce Factory "Fine Shrimp Sauce". Ingredient list says: shrimp & salt. Packed by Koon Chun Hing Kee Soy Sauce & Sauce Fty, Ltd. Product of Hong Kong. 13 oz jar. Other text is in Chinese.

[Robert Lauriston]

Which kind of shrimp sauce?