People who are not at the seaside will not make delicious shrimp sauce. Delicious shrimp paste must be fresh shrimp (shrimp), or even live shrimp just caught from the sea. The head of fresh prawns can also be washed with water first, then ground with a stone mill, then filtered with fine gauze, and never add water. Put it in a clean container, stir it, then put the salt, the ratio of salt to shrimp is 10: 2.5, sprinkle a layer of salt on it, use Buffon (plastic sheeting is also acceptable), and put it in a cool place at a temperature of about 25 ~ 30 degrees. Leave it for 30 days and let it ferment. After 30 days of full fermentation, the delicious shrimp sauce will be fine. Some shrimp paste has an unpleasant smell. First, there is less salt. Second, the temperature is too high (not exposed to the sun). Third, shrimp is not fresh. Good shrimp paste will precipitate after fermentation, and the clear juice on it is shrimp oil. It's top grade!

The above practice is my personal experience, and can also be used to make fish sauce and crab sauce. For reference!