Shrimp paste also known as terasi belacan, or kapi, is a pungent and potent ingredient used to amplify umami and add rich, savory depth to dishes across Southeast Asian cuisine. This funky, fermented condiment made from ground shrimp is transformational in cooking, but it requires proper handling and incorporation to avoid overpowering your food.
In this article, I’ll explore how home cooks and professional chefs can use shrimp paste to boost flavor in various dishes, from stir-fries to curries, while balancing its intense taste. You’ll learn about:
- The flavor profile and culinary significance of shrimp paste
- Tips for selecting, storing, and preparing shrimp paste
- Techniques for thoughtfully incorporating it into recipes
- Serving suggestions and recipe ideas
- How to make your own shrimp paste at home
Understanding the unique taste and aroma of this ingredient will allow you to elevate your Southeast Asian-inspired cooking. Even just a dab of shrimp paste can provide an authentic, savory edge. Let’s dive into how to use this impactful item in your kitchen!
Flavor Profile and Significance of Shrimp Paste
Shrimp paste originates in Southeast Asia, known as terasi in Indonesia, belacan in Malaysia, and kapi in Thailand. It’s a thick, pungent paste made from fermented ground shrimp mixed with salt and left to ferment.
The funkiness comes from the breakdown of proteins into amino acids like glutamate during fermentation, creating that sought-after umami flavor. The aroma is briny and potent when raw.
While often compared to fish sauce and miso, the flavor of shrimp paste is more pronounced. Just a tiny amount can provide an intense hit of savoriness.
In Southeast Asian cooking, shrimp paste is hugely culturally significant. It forms the backbone of many traditional dishes thanks to its rich, aromatic qualities.
Selecting, Storing, and Preparing Shrimp Paste
Choosing High-Quality Shrimp Paste
When shopping, look for shrimp paste sold in jars or sealed plastic containers. Check the ingredients – it should just contain shrimp, salt, and occasionally MSG.
Look for a smooth, consistent texture. The color varies from pink to dark purple or brown. A fresh, pungent aroma indicates good quality.
Storing to Retain Freshness
Once opened, transfer to an airtight container in the fridge. Cold temperatures prevent the growth of mold and bacteria.
If you buy jars or bags of paste, ensure they’re properly sealed after each use. Limiting air exposure preserves freshness.
Preparing Shrimp Paste for Cooking
Before using, I recommend roasting or frying a small amount first. Heat releases the aromatics and mellows the punchy taste.
For frying, just add a teaspoon of oil to a hot pan or wok, then fry the paste for 10-30 seconds until fragrant.
When adding to dishes, start with a small quantity like 1/4 tsp and adjust upwards. Its flavor is intense.
Incorporating Shrimp Paste into Recipes
Shrimp paste enhances many Southeast Asian dishes, but a subtle hand is needed when incorporating it. Here are some tips:
Curries – Fry the paste then add it in while preparing your curry paste for a savory kick. It’s commonly used in Thai and Nyonya curries.
Soups – Dissolve a tiny amount in the hot broth right before serving for a boost of umami.
Fried Rice – Briefly fry a small dab with the aromatics, then toss through rice and veggies for a flavor spike.
Stir-Fries – Cook a little paste in the hot wok before adding other ingredients to permeate the dish.
Dipping Sauces – Blend just a 1/4 tsp into chili sauces for a savory, aromatic edge.
Marinades – Mix in a small amount when marinating meats or proteins before grilling.
Sambals – In chili pastes, shrimp paste provides a salty, umami base. Use sparingly and taste as you go.
When cooking with shrimp paste, balance its flavor by adding tart or acidic elements like lime, tamarind, or tomato. A touch of sugar also helps smooth its edges.
Serving Suggestions and Recipe Ideas
When served thoughtfully, shrimp paste can elevate a dish without overpowering. Here are serving suggestions and recipe ideas to inspire you:
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Toss pasta or noodles with a teaspoon of shrimp paste, garlic, oil and veggies for a quick weeknight meal.
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Make shrimp paste chile dip by blending with red chiles, lime juice and palm sugar. Serve with fresh vegetables or prawn crackers.
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Mix into ground pork or chicken before forming into patties or meatballs. The flavor permeates as it cooks.
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Make a Southeast Asian style omelette by frying shrimp paste with beaten eggs and chopped green onions.
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Add to steamed fish along with lime, cilantro and chiles for tasty parcels.
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Spread on bread or crackers before topping with sliced hard boiled egg for a snack.
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Make a shrimp paste vinaigrette to drizzle over chicken, fish or leafy greens by blending with oil, vinegar and herbs.
A little shrimp paste goes a long way, so start small. Its potent flavor should complement, not overwhelm the dish.
Making Your Own Shrimp Paste at Home
While pre-made shrimp paste can be readily found, you can also make your own for a truly homemade touch. Here are two methods:
Traditional Fermentation
- Clean and pound raw shrimp into a paste along with salt at a 1:3 ratio.
- Place mixture into a sealed jar to ferment for 3-7 days.
- Spread paste on trays and dry it out in the sun, turning regularly.
- Once dried, mash again into a concentrated paste.
Quick Blender Method
- Blend raw shrimp with some salt and MSG in a food processor until smooth.
- Transfer to a jar, cover surface with plastic wrap, and allow to ferment for 1-2 weeks.
- For a stronger taste, dry paste out at low heat in the oven.
- Store homemade paste in the fridge up to 4 months.
When making your own shrimp paste, use the freshest shrimp possible for the best flavor. Fermenting and drying intensifies and condenses the tastes.
Tips for Balancing Shrimp Paste
Shrimp paste is intense, so use it judiciously. Here are my tips:
- Fry or roast before using to mellow and draw out aromatics
- Start with tiny amounts like 1/4 tsp and adjust to taste
- Add acidic components like lime, tamarind or tomato to balance
- A pinch of sugar smooths out the flavors
- Let other ingredients like garlic, chiles and herbs shine
With the right balance, shrimp paste can take your dishes on an amazing umami flavor journey. Just remember – a little goes a long way!
