What is Shrimp Paste?
Shrimp paste is an intensely flavorful condiment that adds an umami boost to many dishes. You’ll find it available both at Asian markets and large grocery stores near fish sauce or soy sauce, where it is typically available.
Shrimp paste has long been used throughout history as an ingredient, known as kapi in Thailand, bagoong alamang in the Philippines, belacan in Malaysia and terasi in Indonesia (Eater). Additionally, Vietnamans commonly refer to this food item as mam tom.
It’s a condiment
Shrimp paste is one of the most revered ingredients in Asian cooking, providing umami to soups, sauces and other dishes. Available at most grocery stores and Southeast Asian specialty shops alike; often sold alongside fish sauce and vegetarian stir-fry sauces.
Shrimp paste is made by mashing together shrimp or krill with salt before fermenting in clay jars for three months or more, depending on its region or any additional ingredients added to it. Once fermented, its consistency can range from wet or dry depending on region and other additions – its smell may even be quite pungent with its salty and fishy flavors.
Vietnamese, South Korean and Indonesian dishes all include fermented soy beans as a core ingredient, while it’s also featured prominently in some Chinese and Indonesian recipes. Thai cuisine makes use of soy beans extensively; for example in nam phriks (chili dips) to complement raw vegetables and tofu snacks; plus it forms part of the famous Vietnamese soup known as pho.
Though its pungent aroma may put off some, fermented cabbage is actually safe to eat and may help deter bacteria and microbes that could potentially lead to food poisoning. Still, use this condiment with caution and as part of your meals sparingly as an added spice! Additionally, cabbage contains vitamin B12 and protein for increased nutritional benefits.
Thailand has long used this condiment known as “kapi”, often mixing it with chilies and garlic for use as a dipping sauce for vegetables, steamed or fried rice, curries or various other recipes. Cambodia refers to it as khmer mam tom while Vietnam calls it mam ruoc.
Although popular throughout Asia, shrimp paste has yet to gain wide popularity in America. Unfortunately, most Western grocery stores and online sources don’t carry it and it can be challenging to locate. If you want to give it a try yourself, seek out containers with two ingredients listed: shrimp and salt and that specify if the product is wet or dry on its label.
It’s a seasoning
Fermented condiment composed of crushed shrimps and salt, mam tom is an essential component in many Asian cuisines. The name varies by country according to the type of shrimps used and their fermentation process; Thailand calls it “kapi,” while in Vietnam “mam tom.” A staple ingredient used throughout Vietnamese cuisine and often featured as an accompaniment or dipping sauce for raw vegetables. When combined with fish sauce and lime juice it makes an effective marinade for meat dishes as well.
Shrimp paste is an indispensable element of Southeast Asian cooking, providing dishes with its distinct umami flavour. Commonly found in fried rice dishes and curries (as reported by Bon Appetit), shrimp paste adds depth and complexity to recipes in which it’s used.
Vietnam is famous for their delicious Ph dishes that pair steamed or boiled white rice with various types of vegetables and fruits for an array of healthy meals, like Satay, Grilled Chicken or Pork dishes. Ph is considered to be very beneficial to one’s health and remains popular with Vietnamese people today.
Although unrefrigerated shrimp paste can be stored without refrigeration, for best quality results it should be stored in a cool and dark location for optimal preservation. Properly preserved it may last up to one year; its flavor depends on where you buy it from; always seek reliable sources when purchasing shrimp paste products.
Find it at your nearest Asian market or international section of your grocery store; typically it can be found near soy sauce and fish sauce. When selecting a brand with an airtight lid for maximum freshness. Be careful when opening its jar as its smell can quickly overpower you!
As it varies depending on the recipe, shrimp paste can be added in various proportions to create different flavors. For instance, adding it to a spicy sambal or curry requires more shrimp paste than when used as part of a noodle soup recipe. Since saltiness levels of shrimp paste vary considerably between recipes it is wise to start small and increase as needed.
It’s a sauce
Shrimp paste is an indispensable condiment that adds depth of flavor to Southeast Asian dishes. Made of salted, fermented, dried and ground shrimp/krill combined with other ingredients for fermentation into a paste, shrimp paste is mixed with oil or other ingredients to produce sauces and condiments; its umami taste provides additional appeal when used to enhance soups, noodles, vegetables and rice dishes.
Different countries have their own versions of shrimp paste condiment, with variations depending on ingredients used, climate conditions and levels of fermentation. For instance, when exposed to direct sunlight and humidity of its home region for too long, its consistency becomes harder; hence why terasi and belacan are sold as solid blocks in Malaysia and Indonesia while Thai and Myanmarese variations are often soft or liquid in texture; even adding dyes can alter its hue.
Taste recommends only using this condiment sparingly and in moderation. As its spices can be quite pungent and overpower other flavors, just a small amount will go a long way. Furthermore, its high salt content requires that cooks use only what’s necessary – starting off with 1 teaspoon and adding as necessary is ideal.
People may be intimidated by its strong odor, but that should not deter anyone from giving this ingredient a try. Although its initial aroma might be overwhelming when opening its jar, its scent will quickly subside after exposure to air and other spices. Although traditionally associated with Southeast Asian cuisine, shrimp paste makes for an amazing addition in dishes from other cultures as well – including those with Western roots! Even just adding one or two tablespoons can transform an ordinary meal into something completely new; use it for base soups, marinades and even replacing anchovy in Caesar salad dressing!
It’s a garnish
Shrimp paste, commonly referred to in Southeast Asia as belacan (in Malaysia and Singapore) or kapi (in Thailand), is a fermented condiment used to add bold umami flavors to soups, curries, marinades and other Asian dishes. You can find shrimp paste at many Southeast Asian supermarkets or online. While its pungent aroma and intense flavors may seem unpleasant to western palates at first, shrimp paste plays an integral role in creating dishes with full spectrums of flavors.
Shrimp paste is most frequently found in nam prik kapi, an aromatic chili dip which pairs perfectly with everything from fried fish to vegetables. Although its pungent aroma may initially seem overwhelming, its pungent taste subdues during cooking. Furthermore, shrimp paste forms an integral component of southern Thai red curry dishes and other spicy cuisines.
Shrimp paste can be found throughout Southeast Asia, varying both in flavor and texture depending on its country of origin. For instance, Malaysia and Indonesia often utilize blocks while Thailand and Singapore prefer liquid pastes with an assortment of different shrimp varieties used. Additionally,
While most people associate “shrimp paste” as an ingredient, it can also be used as an aromatic garnish in various Asian dishes. Sprinkle it over steamed fish or chicken before grilling or add it as an extra boost of flavor into soups or salads for extra kick!
When using shrimp paste as a garnish, care must be taken not to overdo it. Too much can overpower a dish and should only be used in small doses to add a hint of umami; alternatively soy sauce may achieve similar results.
Shrimp paste not only adds an umami-rich taste to a dish, but it is also packed with protein, unsaturated fats, and antioxidants. With its salty-fishy flavour it makes an excellent complement for noodles and stir fries alike; and serves as an alternative or replacement to fish sauce!
What is Shrimp Paste?
Shrimp paste is an intensely flavorful condiment that adds an umami boost to many dishes. You’ll find it available both at Asian markets and large grocery stores near fish sauce or soy sauce, where it is typically available.
Shrimp paste has long been used throughout history as an ingredient, known as kapi in Thailand, bagoong alamang in the Philippines, belacan in Malaysia and terasi in Indonesia (Eater). Additionally, Vietnamans commonly refer to this food item as mam tom.
It’s a condiment
Shrimp paste is one of the most revered ingredients in Asian cooking, providing umami to soups, sauces and other dishes. Available at most grocery stores and Southeast Asian specialty shops alike; often sold alongside fish sauce and vegetarian stir-fry sauces.
Shrimp paste is made by mashing together shrimp or krill with salt before fermenting in clay jars for three months or more, depending on its region or any additional ingredients added to it. Once fermented, its consistency can range from wet or dry depending on region and other additions – its smell may even be quite pungent with its salty and fishy flavors.
Vietnamese, South Korean and Indonesian dishes all include fermented soy beans as a core ingredient, while it’s also featured prominently in some Chinese and Indonesian recipes. Thai cuisine makes use of soy beans extensively; for example in nam phriks (chili dips) to complement raw vegetables and tofu snacks; plus it forms part of the famous Vietnamese soup known as pho.
Though its pungent aroma may put off some, fermented cabbage is actually safe to eat and may help deter bacteria and microbes that could potentially lead to food poisoning. Still, use this condiment with caution and as part of your meals sparingly as an added spice! Additionally, cabbage contains vitamin B12 and protein for increased nutritional benefits.
Thailand has long used this condiment known as “kapi”, often mixing it with chilies and garlic for use as a dipping sauce for vegetables, steamed or fried rice, curries or various other recipes. Cambodia refers to it as khmer mam tom while Vietnam calls it mam ruoc.
Although popular throughout Asia, shrimp paste has yet to gain wide popularity in America. Unfortunately, most Western grocery stores and online sources don’t carry it and it can be challenging to locate. If you want to give it a try yourself, seek out containers with two ingredients listed: shrimp and salt and that specify if the product is wet or dry on its label.
It’s a seasoning
Fermented condiment composed of crushed shrimps and salt, mam tom is an essential component in many Asian cuisines. The name varies by country according to the type of shrimps used and their fermentation process; Thailand calls it “kapi,” while in Vietnam “mam tom.” A staple ingredient used throughout Vietnamese cuisine and often featured as an accompaniment or dipping sauce for raw vegetables. When combined with fish sauce and lime juice it makes an effective marinade for meat dishes as well.
Shrimp paste is an indispensable element of Southeast Asian cooking, providing dishes with its distinct umami flavour. Commonly found in fried rice dishes and curries (as reported by Bon Appetit), shrimp paste adds depth and complexity to recipes in which it’s used.
Vietnam is famous for their delicious Ph dishes that pair steamed or boiled white rice with various types of vegetables and fruits for an array of healthy meals, like Satay, Grilled Chicken or Pork dishes. Ph is considered to be very beneficial to one’s health and remains popular with Vietnamese people today.
Although unrefrigerated shrimp paste can be stored without refrigeration, for best quality results it should be stored in a cool and dark location for optimal preservation. Properly preserved it may last up to one year; its flavor depends on where you buy it from; always seek reliable sources when purchasing shrimp paste products.
Find it at your nearest Asian market or international section of your grocery store; typically it can be found near soy sauce and fish sauce. When selecting a brand with an airtight lid for maximum freshness. Be careful when opening its jar as its smell can quickly overpower you!
As it varies depending on the recipe, shrimp paste can be added in various proportions to create different flavors. For instance, adding it to a spicy sambal or curry requires more shrimp paste than when used as part of a noodle soup recipe. Since saltiness levels of shrimp paste vary considerably between recipes it is wise to start small and increase as needed.
It’s a sauce
Shrimp paste is an indispensable condiment that adds depth of flavor to Southeast Asian dishes. Made of salted, fermented, dried and ground shrimp/krill combined with other ingredients for fermentation into a paste, shrimp paste is mixed with oil or other ingredients to produce sauces and condiments; its umami taste provides additional appeal when used to enhance soups, noodles, vegetables and rice dishes.
Different countries have their own versions of shrimp paste condiment, with variations depending on ingredients used, climate conditions and levels of fermentation. For instance, when exposed to direct sunlight and humidity of its home region for too long, its consistency becomes harder; hence why terasi and belacan are sold as solid blocks in Malaysia and Indonesia while Thai and Myanmarese variations are often soft or liquid in texture; even adding dyes can alter its hue.
Taste recommends only using this condiment sparingly and in moderation. As its spices can be quite pungent and overpower other flavors, just a small amount will go a long way. Furthermore, its high salt content requires that cooks use only what’s necessary – starting off with 1 teaspoon and adding as necessary is ideal.
People may be intimidated by its strong odor, but that should not deter anyone from giving this ingredient a try. Although its initial aroma might be overwhelming when opening its jar, its scent will quickly subside after exposure to air and other spices. Although traditionally associated with Southeast Asian cuisine, shrimp paste makes for an amazing addition in dishes from other cultures as well – including those with Western roots! Even just adding one or two tablespoons can transform an ordinary meal into something completely new; use it for base soups, marinades and even replacing anchovy in Caesar salad dressing!
It’s a garnish
Shrimp paste, commonly referred to in Southeast Asia as belacan (in Malaysia and Singapore) or kapi (in Thailand), is a fermented condiment used to add bold umami flavors to soups, curries, marinades and other Asian dishes. You can find shrimp paste at many Southeast Asian supermarkets or online. While its pungent aroma and intense flavors may seem unpleasant to western palates at first, shrimp paste plays an integral role in creating dishes with full spectrums of flavors.
Shrimp paste is most frequently found in nam prik kapi, an aromatic chili dip which pairs perfectly with everything from fried fish to vegetables. Although its pungent aroma may initially seem overwhelming, its pungent taste subdues during cooking. Furthermore, shrimp paste forms an integral component of southern Thai red curry dishes and other spicy cuisines.
Shrimp paste can be found throughout Southeast Asia, varying both in flavor and texture depending on its country of origin. For instance, Malaysia and Indonesia often utilize blocks while Thailand and Singapore prefer liquid pastes with an assortment of different shrimp varieties used. Additionally,
While most people associate “shrimp paste” as an ingredient, it can also be used as an aromatic garnish in various Asian dishes. Sprinkle it over steamed fish or chicken before grilling or add it as an extra boost of flavor into soups or salads for extra kick!
When using shrimp paste as a garnish, care must be taken not to overdo it. Too much can overpower a dish and should only be used in small doses to add a hint of umami; alternatively soy sauce may achieve similar results.
Shrimp paste not only adds an umami-rich taste to a dish, but it is also packed with protein, unsaturated fats, and antioxidants. With its salty-fishy flavour it makes an excellent complement for noodles and stir fries alike; and serves as an alternative or replacement to fish sauce!