tbs. dried shrimp paste
High in protein and minerals including calcium, iron, and sodium from both shrimp and salt content. Contains amino acids and provides umami compounds (nucleotides and free glutamates) that enhance savory perception.
About
Shrimp paste, known as terasi in Indonesian, tóp in Vietnamese, kapi in Thai, and bagoong in Filipino, is a fermented condiment made from ground small shrimp or krill mixed with salt. The mixture is left to ferment for weeks or months, developing a pungent, umami-rich flavor profile and compact paste consistency. The paste ranges in color from reddish-brown to dark purple-gray, depending on the species of shrimp used and fermentation duration. Traditional production methods involve sun-drying portions of the paste to concentrate flavors further, though dried shrimp paste represents pre-dried or dehydrated versions sold in compressed tablets or blocks for convenience and extended shelf life.
Culinary Uses
Dried shrimp paste serves as a fundamental flavoring agent and umami booster throughout Southeast Asian cuisines, particularly in Indonesian, Thai, Vietnamese, and Filipino cooking. It is essential in sambal compositions, curry pastes, and dipping sauces, where it provides depth and savory complexity. The paste is typically dissolved or mixed into liquid components of dishes rather than used whole, as its intense, funky aroma and flavor require careful integration. Common applications include soups, stir-fries, braised dishes, and paste-based condiments; it is rarely consumed directly but rather used in small quantities to enhance broths, marinades, and sauce foundations.