Shrimp Paste
Description
Shrimp paste is a fermented condiment made from ground shrimp mixed with salt, used extensively in Southeast Asian and coastal Chinese cooking. It adds a pungent, salty, and umami flavor to dishes like curries, stir-fries, and dipping sauces. The paste is typically cooked before use, often by frying it in oil to release its complex flavor.
What it is
Made from: Tiny shrimp or krill are mixed with salt, fermented, and then pounded into a paste.
Flavor profile: It has an intense, pungent aroma and a deep, savory, salty, and umami flavor.
Regional names: It is known by different names depending on the region, such as kapi in Thailand, belacan in Malaysia, and terasi in Indonesia.
How to use it
Add sparingly: Due to its potent flavor, you only need a small amount.
Cook first: Always cook shrimp paste before eating. Gently frying it in a little oil until fragrant is a common way to prepare it for dishes.
Versatile ingredient: It can be used to enhance a variety of dishes.
Curries
Stir-fries
Dipping sauces (like sambals and nam prik gapi)
Marinades
Soups
Storage
Keep the paste refrigerated in an airtight container after opening to preserve it.
Type
Sauce
