Unless you frequent a seller whom you trust, or you’re getting a sealed product, it is a better (and safer) alternative to buy shrimp paste and make your own shrimp sauce at home. It is, therefore, easier to conclude that this is not wet shrimp paste that you can use for cooking because it has added ingredients that may alter the flavor of the dish.īuying ready-for-the-table shrimp sauce is tricky. You can tell because you can see the chilies through the plastic bags. The photo below shows bags of shrimp sauce. 1 Thai Shrimp Paste, 3.10 Ounce 9.9 BUY NOW 2 Belacan Shrimp Paste - Shrimp & 6A Brand (250g/8.82oz) Product of Malaysia 9.4 BUY NOW 3 Kamayan Sauteed Shrimp Paste, Regular, 8.8 Ounce 9 BUY NOW 4 Shrimp Paste (Kapi) Authentic Net Wt 185 G (6. It is better to be able to tell the difference just by looking at the product or by reading the ingredients list on the label. Shrimp paste / sauce buying guideĪlthough most products are clearly labeled shrimp paste or shrimp sauce, it is not always wise to rely on them. It is made by cooking (or simply mixing) shrimp paste with seasonings, spices and, sometimes, herbs. Categories: Spices Herbs Seasonings, Spices and Herbs Tags: BELCAN, HALAL, MALAYSIAN. Shrimp sauce, or mixed shrimp sauce to be more accurate, is essentially a dipping sauce. And what’s good with fried spring rolls isn’t necessarily the best partner for crispy pork belly. What’s good to dip your spring roll in, for instance, depends on whether it is fried or fresh. Unlike Western countries where condiments on the dining table consist mainly of grocery-bought sauces like ketchup and mustard, in Asia, there is an appropriate dipping sauce for almost every dish especially fried and grilled ones. There’s dried shrimp and there’s shrimp paste. But of course, right? Very small shrimps have no market value so fishermen and sellers in the fishing industry had to find ways to put value in them. Historically, shrimp paste was developed in coastal villages. Look for it near other Asian ingredients like soy sauce and rice vinegar. Shrimp paste is sold wet or dry, smooth or chunky. You can find shrimp paste in the international aisle of some grocery stores. Regional variants within some countries have other names. It is kapi in Thailand, belacan in Malay, bagoong in the Philippines, terasi in Indonesia and mam tom in Vietnam. It is common in Southeast Asia and some parts of China. But those who have cooked with shrimp paste know that a little amount of the stuff can transform a so-so dish into a gourmet’s delight.Īt its most basic, shrimp paste is a mixture of small shrimps and salt that have undergone fermentation. We know that is is salty and that the aroma can be so strong to make you turn your face away. The truth is, it is difficult, if not impossible, to provide a universal definition of shrimp paste. In the photo above: shrimp paste spread in baskets to dry under the sun (foreground) and blocks of sun-dried shrimp paste (background).
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