Shrimp paste

Shrimp paste is a spicy paste frequently used in Asian cuisine, which consists of fermented shrimp. The shrimp paste is known in various countries of Asia, where it is used, under different names:

  • In Indonesian as terasi, also trassi or terasie,
  • In Malay as loaded chan, also belacan, blachang or balachong,
  • In Thai as kapi ( Thai: กะปิ ) and
  • In the Philippines as bagoong, also alamang or aramang.

Production

There are various methods of preparation for the shrimp paste. In China and many other Southeast Asian countries, the fresh shrimp are initially heavily salted and dried for a few days in the sun, until a thick, dark mush arises from it. This fermentation process is usually repeated several times until the paste is fully developed. The paste is then dried and cut into blocks for sale.

Fresh small prawns of the species " Gerago " are mashed into a paste first and then buried in the ground for several months in Malaysia for the production of Bela Chan. After fermentation, the shrimp paste is again dug deep fried and pressed into cakes.

The finished paste is finally about 85 % of shrimp and 15% of salt.

Use

The shrimp paste has an extremely spicy taste and smell, which - if you're not familiar with the spice - can be felt even as repulsive. In Thailand, Malaysia, Indonesia and the Philippines, however, the shrimp paste is an essential ingredient in many dishes, such as in curries or sauces ( Sambals ), which are served as a dip with fish and vegetables. Very familiar with the shrimp paste is as a component of sambal Belachan, a spicy sauce made from roasted Belachan, crushed chili peppers, minced garlic, shallot paste and sugar something. However, the shrimp paste can also be eaten plain with rice.

  • Seasonings
  • Fish product
  • Asian Cuisine
  • Indonesian cuisine
  • Malaysian cuisine
  • Thai Food
97509
de