salt or shrimp paste

Shrimp paste, known as terasi in Indonesian, belacan in Malay, and kapi in Thai, is a fermented condiment made from ground, salted shrimp or krill that has been left to cure. The production process involves layering small shrimp or krill with salt, then allowing the mixture to ferment and age for several months to several years. The resulting paste is dense, deeply pungent, and ranges in color from tan to dark brown. Its intensely savory, umami-rich flavor with characteristic funky, briny notes develops from the enzymatic breakdown of proteins during fermentation.

The paste is a staple ingredient across Southeast Asia, particularly in Indonesia, Malaysia, and Thailand, where regional varieties vary in texture, fermentation duration, and the specific shrimp species used. Some varieties are sold in compressed blocks or cakes, while others are softer and more paste-like. Despite its challenging aroma in its raw form, shrimp paste transforms into a subtle, deeply savory enhancer when cooked or diluted, providing umami depth to dishes.

Shrimp paste functions as an umami backbone in Southeast Asian cuisine, used sparingly to deepen savory flavors without contributing visible shrimp taste. It is essential to sambal (chili pastes), curry bases, and dipping sauces throughout Indonesia, Malaysia, and Thailand. The paste is typically dissolved in warm water, combined with chilies and lime juice, or toasted briefly before use to mellow its pungency. Common applications include adding depth to soups, stir-fries, and rice dishes; it also serves as a component in spice rubs for grilled meats and seafood. In Malaysian cuisine, it anchors the flavor of laksa and other complex curries, while in Thai cooking, it balances heat and acidity in complex sauce preparations.