Fishermen went trawling for krill to make delicious shrimp paste during krill season in Thailand.

The anglers set sail on boats off the coast of Phang Nga province to comb the seas for the tiny shrimp on November 13.

They dragged their fishing nets across the clear blue water, scooping up large broods of krill.

The creatures surface and are at their peak season from August to December.

Villagers from Khok Kloi then process the harvest by washing, sun-drying, and grinding up the shrimp. The mash is then seasoned with salt and sugar and left to ferment for several days.

Suebsak Jindapol, advisor to the Khok Kloi shrimp paste farmers' association, said: 'Making Kapi Shrimp Paste has generated more income for the people of Khok Kloi.

'In the past, krill were only sold from five to six baht per kilo. But once we added value to it by turning it into Kapi paste, the price went up to 40-50 baht per kilo.'

The locally famous specialty product is placed into one-kilogram jars and sold for 200 THB (aroun 5.6 USD) each.

The salty paste is used to improve the flavour of fresh vegetables, and is a key ingredient in shrimp paste fried rice in local cuisine.