Shrimp Paste
Shrimp Paste Record from Hot Sauce Survey
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Images Sourced from the Shrimp paste Wikipedia Record.
| Ingredient Name | Shrimp Paste |
|---|---|
| Ingredient Type | Meat |
| Wikipedia Summary | Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is made from the same Acetes shrimp as in Indonesian and Malaysian variants (known in Filipino/Tagalog as alamang) and is commonly eaten as a topping on green mangoes (also boiled saba bananas or cassava), used as a major cooking ingredient, or sauteed and eaten with white rice. Belacan, a Malay variety of shrimp paste, is prepared from small shrimp from the Acetes species, known as geragau in Malaysia or rebon in Indonesia. In Thailand shrimp paste (kapi, กะปิ, IPA: [kapìʔ]) is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Date Added | 10 Months Ago |
| Date Last Updated | 2 Months Ago |
| Contributor | teamdominators |
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