Shrimp paste is an integral component of Southeast Asian cuisine, from dips and salad dressings to classic stews like the Oxtail Stew. Also referred to as Kapi in Thailand, Belacan in Malaysia and Terasi in Indonesia – this condiment boasts high levels of umami (the glutamic acid that gives foods their characteristic depth).
Shrimp paste’s pungent aroma may be off-putting, but its sharp pungency dissipates when cooked – creating a bold flavor profile perfect for soups and curries as well as marinades and dipping sauces.
Origins
Shrimp paste (kapi) is a salty, pungent condiment popular in Southeast Asian cuisines. Made of finely ground or mashed shrimp (or krill) mixed with salt and fermented for several weeks, shrimp paste has become an indispensable part of many dipping sauce cultures across Asia, adding umami flavor and depth of taste.
Fermented shrimp products may have originated among the Cham and Mon peoples of Southeast Asia in continental Southeast Asia [1], and sold under various names across Asia such as belacan in Malaysia, kapi or ngapi in Thailand and Cambodia, burong or dinailan in the Philippines, terasi in Indonesia, mam tom in Vietnam etc.
Hong Kongers often visit coastal villages for supplies of Kapi. It can then be used in dipping sauces known as Nam Prik, usually alongside pan-fried gulf mackerel or raw, blanched vegetables for pan frying and blanching before being consumed raw or pan frying it again for pan-frying or blanching, making Kapi popular both with rural dwellers as well as urban ones since it provides cheap nutrition at a reasonable cost.
Kapi can vary depending on its production method and region; from being dry and solid like a block to wet and sticky; from chunky chunky textures that reveal shrimps to smooth velvet-like finishes that hardly show them at all; its smell can even provide an indicator as to its freshness and quality.
Shrimp paste first made its debut during the eighth century in Southern Thailand where it was known as kapi or Indonesia where it was known as belacan. According to legend, Zheng He, an esteemed Ming Dynasty mariner introduced it to China, where it then spread around Southeast Asia where locals adopted and modified it locally for use. As it became more widely-popularized throughout Asia it spread further.
Preparation
Shrimp paste, also known by its Thai name “mam tai,” is an indispensable component of Southeast Asian cooking, adding pungent, salty fish flavors to curries, stir fries and sauces. Crafted by fermenting and salting dried prawns into crushed pieces for use as ingredients; its consistency can range from firm and dry to soft and moist depending on recipe, region and country of preparation; it comes in various hues ranging from gray through magenta and reddish brown depending on chiles used and fermentation processes used during production and drying processes for dry versions; other ingredients such as red fermented rice products can also add color variations when creating new hues in certain regions to produce distinct hues in its production processes (for instance red fermented rice products can create different shades than its production).
Shrimp paste is extremely salty and should be stored in an airtight container after opening, as soon as it arrives home from its initial purchase. Although it should last several months in the fridge, for optimal use it should be consumed within two months of opening. Not to be eaten raw, shrimp paste is intended to be used in cooked dishes as marinades or dipping sauces – making this condiment readily available from Asian markets or international sections of larger grocery stores (often near soy sauce and fish sauce), or online from Thai and Vietnamese brands such as Twin Chicken or Barrio Fiesta!
Homemade shrimp paste can be created quickly with minimal ingredients, and can often be found in Asian villages as well as major supermarkets or online. Look for hard blocks or plastic tubs labeled belacan, bearing the village where it was produced pressed onto them. While shrimp paste may not always be readily available, its presence is essential in Southeast Asian cuisine; should it become unavailable due to heartburn or low-sodium diet restrictions it is worthwhile trying adding MSG as a replacement taste; just use it sparingly as MSG high in sodium content can mimic its flavor while mimicry may not.
Flavor
Shrimp paste can add an unexpected depth of salty umami flavor to soups, sauces and curries, marinades and caesar salad dressing. However, its smell may turn off some diners! But once past its off-putting odor, shrimp paste becomes one of those magical ingredients that transform ordinary dishes into amazing ones.
Shrimp paste is a product made of crushed shrimps mixed with salt that has undergone fermentation by heat or sun exposure, producing either wet or dry paste that can range in texture from smooth or chunky, with its color changing from light pink to deep brown depending on where it has been prepared. Commonly found across Southeast Asia it can be called anything from “kapi”, belacan (Malaysia), bagoong (Philippines) and even “terasi” (Indonesia). It remains an indispensable staple condiment throughout Southeast Asia!
Shrimp paste contains high levels of sodium, so use with caution. Too much can result in an unpleasant flavor profile and bland results in food preparations such as soups, curries, stir fries and dipping sauces; in addition to being used for broth.
When purchasing shrimp paste, look for an aromatic product with strong aroma that has been stored hygienically. Stay away from products with pungent, rancid scents or slimy textures. Furthermore, read and inspect labels carefully; ensure containers are sealed tightly before purchasing from Asian markets or international sections of grocery stores that store soy and fish sauce jars.
The ideal shrimp paste should have an extended expiration date and should be refrigerated after opening, to extend its freshness. If you can’t find it nearby, look for online Asian food suppliers, major supermarkets with Asian sections and/or major Asian food suppliers as sources for it. Search for either wet or dry varieties with strong aroma – wet varieties often go by mam tom while dried versions go by mam m or mam ruoc in Vietnam (often mistakenly written out as mam tom). Both products have slightly different flavor profiles so should not be interchanged!
Uses
Shrimp paste is used extensively throughout Southeast Asian cuisine as an umami-rich seasoning and base in soups, curries and stir fries as well as being served as a dipping sauce with fish, vegetables and meats. As it’s such a concentrated product it only requires small amounts to create its characteristic shrimp aroma and flavor – it also doubles up nicely as an affordable replacement for salt or fish sauce in recipes!
Shrimp paste exists throughout Asia in various forms ranging from wet to dry and in colors that range from light pink to dark brown, reflecting its variety in production processes and fermentation periods. Flavor variations result from this, with flavor differences depending on whether fresh or dried shrimp (krill) is used; shrimp paste production typically takes place in coastal villages in Cambodia, Indonesia, Laos, Malaysia, Myanmar, Singapore Thailand and Vietnam.
Gkapi may be produced through various processes; from boiling before it’s crushed and mixed with salt before fermentation to sun drying for weeks or months before producing its dry granular texture. Or it could start as wet mush before it’s ground into blocks or slices for drying, either immediately in dishes or stored for future use as an ingredient for further cooking. In either instance, however, its final state could either be sold raw as wet sauce for immediate use in dishes or to cook with!
Gkapi comes packaged in plastic tubs or glass jars labeled with labels reading “shrimp paste,” listing only shrimp and salt as its ingredients. Some brands come with an antibacterial wax layer on top – it should be removed prior to consumption. You can find gkapi at Asian markets, larger grocery chains with international food sections or through retailers such as Amazon; it may even be found locally at villages that produce it!
If you can’t find or don’t wish to buy gkapi, Tastylicious recommends substituting equal parts of miso and tofu as an umami-rich vegan substitute. These dishes can be added to soups, marinades, stir fries and even fried eggs for an umami boost; or they can even be boiled into thick sauces that pair perfectly with seafood, vegetables and meats grilled over an open fire!