Shrimp paste
The key ingredient in shrimp paste is, of course, shrimp. The most popular variety of shrimp paste comes from the krill species, which is then boiled, ground into a paste, and preserved using salt. The resulting concoction can range in color from light amber to deep brown, and varies in consistency from a runny sauce to a thick paste.
From this base, shrimp paste is further flavored with an eclectic mix of spices. These spices may include garlic, coriander, cumin, mustard seed, turmeric, ginger, and bird's eye chili peppers. Depending on the region and personal preference, shrimp paste can be made with larger chunks of shrimp or broken down into a finer paste.
In addition to a great taste, what makes shrimp paste so special is its versatility. From being served as a dip or sauce for noodles or other dishes, to being used as a marinade for grilled meats, shrimp paste is incredibly versatile. And since its flavor profile is so complex, it pairs well with a wide range of ingredients. It's not uncommon to see shrimp paste being used in soups, curries, stews, stir-fries, noodles, and more.
Shrimp paste is one of those ingredients that you can use to take your dishes to the next level. It adds an unmistakable depth of flavor and unique texture, making it an indispensable ingredient in Asian kitchens around the world. The next time you're looking for something new and exciting to add to your next dish, try some shrimp paste – you won't regret it!
Shrimp paste recipes
Amazing Shrimp paste recipes sourced from the web.
The origin of Shrimp paste
The taste of shrimp paste is truly a special treat, one that has made its way from Southeast Asia to dinner tables around the world. But what is the origin of this savory and salty condiment?
It is believed that the first recipes for shrimp paste trace back to Indonesia, where it was used in traditional cooking as early as the 6th century. The original recipe was a combination of dried fish that had been mixed with salt and spices and then left to ferment in the sun. This process created a strong, pungent flavor and smell that were quite unpleasant, yet an integral part of Indonesian cuisine.
Shrimp paste began to spread throughout Southeast Asia, eventually making its way to China and Japan by the 8th century. In these countries, the recipe was refined, with additional ingredients such as shrimp, soybeans, and various types of garlic being added to the mix. The result was a less strong flavor and aroma, making it more palatable to people in those regions.
Today, shrimp paste continues to be a popular condiment around the world. It is used to add flavor to numerous dishes, such as stir-fries, curries, and noodle dishes, as well as in marinades and sauces. So the next time you try a dish with a hint of shrimp paste, think back to its ancient roots and enjoy its amazing flavor.
Types of Shrimp paste
Shrimp paste, an integral component of Southeast Asian cuisine, contains a complex and distinct flavor that can overpower the palate. This salty and pungent condiment is made from fermented, ground shrimp, and it’s used as a flavoring agent, a marinade, a dip, and more. Depending on the region and style, there are different types of shrimp paste, each known for its unique aroma and flavor.
In Indonesia, the most popular type of shrimp paste is called terasi or belacan and it’s made from fermented, ground crustaceans blended with salt. The finished product has a dark color and pungent smell, and is used to add depth to curries, sambals, and other dishes. Thailand also has its own version of this savory condiment, called kapi, which is yellowish in color and sweeter in taste. This type of shrimp paste often appears as an ingredient in sauces, and as a garnish for salads, noodles, and fried rice.
In Malaysia, a type of shrimp paste called hae ko has a similar flavor profile and texture to belacan, except it’s usually less pungent and has a softer consistency. Hae ko, which means “who does shrimp”, is often used with noodles or in fragrant curries.
Another type of shrimp paste, known as bagoong, is Filipino in origin. It’s made by salting and fermenting raw shrimps and anchovies, giving it a subtle sweetness. Bagoong is often served as a dip or accompaniment to vegetables, and is traditionally used as a flavoring agent in dishes such as adobo and sinigang.
Shrimp paste is a culinary staple in many Asian cuisines, and each version has its own unique nuances. Whether you opt for a milder style or more bold flavors, it adds a delicious depth to any dish.