Shrimp Paste

Shrimp paste is made in Malaysia and Indonesia by grinding dried, salted, fermented shrimp with salt. It is then either dried and shaped into blocks or kept in a soft paste form. Shrimp paste is known as 'terasi' in Indondesia and as 'belcan' or 'blachan' in Malaysia and is used in the same way as fish sauce to add an exotic aroma and flavour to a variety of Oriental dishes.

This greyish-pink or brown paste has an overpowering, fairly unpleasant aroma and a very salty, fishy flavour. It may be added sparingly to stir-fries, soups sauces, curries, marinades and noodle dishes; frying or toasting it briefly first will bring out its flavour. It may also be used to make a dipping sauce for wontons, grilled or fried meat, fish and vegetables. It is particularly good when combined with other flavouring agents such as chillies, spring onions, hoisin sauce and sugar.