Potting is a technique in which cooked meat, fish and shellfish are preserved in fat in small earthernware pots for a wintertime treat. The meat of fish is spiced and then pureed or finely chopped before potting. It is then encased in clarified butter or fat to exclude air and moisture, which would encourage the growth of bacteria. Unopened jars can be stored in the refrigerator for up to a fortnight depending on the meat or fish used. Once the fatty seal has been broken, the contents should be consumed within one or two days.
Although most potted meat or fish is pureed, baby shrimps are often left whole. If you cannot get tiny shrimps, use the larger ones and chop them roughly.
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Asian Cooking **
