Chili shrimp paste (CSP) powder was developed by foam mat drying technique using egg albumen (100 g) as a foaming agent and carboxymethylcellulose (CMC) as a stabilizing agent. Suitable CSP (30, 40, 50 and 60 g) and CMC (0.25, 0.50 and 0.75 g) levels for foam mat dried-CSP (FM-CSP) production were selected based on physicochemical and sensorial properties. Physicochemical properties included CSP-foam (foam density, rate of drainage and overrun) and FM-CSP (rendement, moisture content, water activity, pH value, browning index; BI, water solubility index; WSI and hygroscopicity) properties. Sensorial properties included color, smell, appearance, texture, taste and overall likings of reconstituted FM-CSP. An increase in CSP level elevated physicochemical parameters excluding overrun, pH value and WSI. An increase in CMC level improved CSP-foam properties by reducing foam density and rate of drainage and enhancing overrun. Although an increase in CMC level did not affect rendement and pH value, it decreased moisture content, water activity and hygroscopicity. Results showed that 50 g-CSP and 0.75 g-CMC were suitable for FM-CSP production, providing FM-CSP with sensorial liking scores ranging from 6.74-7.63 (moderately like). This study demonstrated the possibility of dried CSP production using the foam mat drying technique with the aid of foaming and stabilizing agents.