Shrimp paste

From Wikipedia, the free encyclopedia

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, kapi (กะปิ) in Thai, belacan (also spelled belachan, blachang, balachong) in Malay, mam tom in Vietnamese and bagoong alamang (also spelled bagoong aramang) in Tagalog.

It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive (compare with asafoetida); however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Thailand, Malaysia, Indonesia and the Philippines often as an ingredient in dipping sauce for fish or vegetables.

1 Varieties of shrimp paste
2 History
3 The industry
4 Making shrimp paste
5 Obtaining shrimp paste outside Southeast Asia
6 See also
7 References

[edit] Varieties of shrimp paste

Shrimp pastes vary in appearance from pale liquid sauces to solid chocolate-colored blocks. Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish gray while the type used for Thai cooking is darker brown. While all shrimp paste has a notoriously pungent aroma, that of higher grades is generally milder. Markets near villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp paste is used differently in different Asian cultures and can vary in smell, texture and saltiness. Therefore, the correct shrimp paste should be chosen for the food being prepared.

[edit] Belacan

Belacan, a Malay variety of shrimp paste, is prepared from fresh tiny shrimp of a species known as geragau in Malay. These are mashed into a paste and buried for several months. The fermented shrimp are then dug up, fried and hard-pressed into cakes.

Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. The aroma from the frying mixture is unapalatable to most Westerner who have not become accustomed to it, but is an absolute delight to the Asian connoisseur.

The name belacan is possibly derived from Portuguese 'balcao' (also spelled 'balichao').

[edit] Terasi

Terasi, an Indonesian variety of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground. Before being added to food, it is often toasted over fire. It is an important ingredient in Sambal Terasi.

[edit] Bagoong Alamang/Aramang

Bagoong Alamang is Filipino shrimp paste, made from minute shrimp or krill and is commonly eaten as a topping on green mangoes. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Some types are pink and salty while others brown and sweet. A small amount of bagoong is served on the side of a popular dish called "Kare-kare". It can also be sauteed with pork to make a dish called "Binagoongan".

Bagoong, however, is conoted with the bonnet mouth and anchovy fish version, bagoong terong.

[edit] History

Possibly, fishermen first created the salted aged shrimp product as a means of preserving their catch. Another theory is that it was created so tiny apparently unmarketable shrimp could be sold. Whatever the reason, shrimp paste is now an integral part of highly regarded Southeast Asian cuisine. The shrimp paste industry has been important to the development of many coastal Asian communities.

[edit] The industry

Shrimp paste continues to be made by fishing families in coastal villages. They sell it to vendors, middlemen or distributors who package it for resale to consumers. Shrimp paste is often known for the region it comes from since production techniques and quality vary from village to village. Some villages such as Pulau Betong in Malaysia are well known for producing very fine shrimp paste.

[edit] Making shrimp paste

Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia.

After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture will darken and turn into a thick pulp.

If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have decayed beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency. The fermentation/grinding process is usually repeated several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers to be sold. Dried shrimp paste does not require refrigeration.

[edit] Obtaining shrimp paste outside Southeast Asia

Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers. In the United States brands of Thai shrimp paste such as Pantainorasingh and Tra Chang can be found. Shrimp pastes from other countries are also available in Asian supermarkets and through mail order.