shrimp paste

Shrimp paste, known as belacan in Malay, bagoong in Filipino, and kapi in Thai, is a dense, pungent condiment made from fermented ground shrimp and salt. The production process involves layering small shrimp with salt and allowing the mixture to ferment over extended periods, typically several months to over a year, resulting in a deeply umami-rich paste with a distinctive savory aroma. The product ranges in color from light tan to dark brown and has a firm, spreadable consistency. It is primarily produced in Southeast Asia, particularly in Malaysia, the Philippines, Thailand, and Vietnam, where it has been a staple seasoning for centuries.

The flavor profile is intensely salty, briny, and pungent, with a complex fermented depth that adds profound umami to dishes. Different regional varieties vary in texture, color, and intensity; Thai kapi is typically darker and more pungent, while Philippine bagoong may be slightly lighter and sometimes includes additional ingredients like garlic or chili.

Shrimp paste functions as a fundamental seasoning across Southeast Asian cuisines, used to build depth in curries, stir-fries, soups, and dipping sauces. In Thai cooking, it is a key component of curry pastes and sambal-style condiments, while Filipino cuisine incorporates bagoong directly into dishes like pinakbet or uses it as a table condiment with rice and fish. Malaysian and Indonesian cuisines employ belacan in similar applications, particularly in sambals and as a flavor booster in seafood and vegetable preparations.

A small amount—typically a teaspoon to a tablespoon—adds significant umami and savory complexity without requiring additional salt. It is best incorporated during cooking when possible, as heating mellows its pungent aroma while intensifying its flavor contribution. Shrimp paste pairs particularly well with chilies, lime, garlic, and fresh herbs, and is essential to authentic Southeast Asian flavor development.