Local name
Koei-cha-loo |
Ingredients
Planktonic salt water shrimp.
Salt. |
Fish normally used:
Acetes sp. (Koei) |
| Fermentation: |
2 days. |
| Storage life: |
1 month. |
| Production: |
Home industry in the South. |
| Properties: |
Pink viscous liquid with a salty taste and characteristic aroma. |
Microorganisms
No data.
|
| Method |
 |
| Wash and drain the shrimps. Mix well with salt in the proportion of about 10:1 by weight and pack in a glass jar. Leave to ferment for 2 days. |
| Consumption |
| Eat as it is or mix with lime juice, and serve with vegetables. |
|
