Shrimp paste
A shrimp paste in Hop Yick Market at Hong Kong | |
| Alternative names | Prawn sauce |
|---|---|
| Type | Condiment |
| Place of origin | Continental Southeast Asia |
| Region or state | Southeast Asia, Southern China |
| Created by | Cham and Mon people |
| Main ingredients | shrimp or krill and salt |
| Shrimp paste | |||||||||||
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| Chinese name | |||||||||||
| Traditional Chinese | 蝦醬 | ||||||||||
| Simplified Chinese | 虾酱 | ||||||||||
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| Alternative Chinese name | |||||||||||
| Traditional Chinese | 蝦膎 | ||||||||||
| Simplified Chinese | 虾膎 | ||||||||||
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| Second alternative Chinese name | |||||||||||
| Traditional Chinese | 鹹蝦醬 | ||||||||||
| Simplified Chinese | 咸虾酱 | ||||||||||
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| Burmese name | |||||||||||
| Burmese | ငါးပိ (nga:pi.) | ||||||||||
| Vietnamese name | |||||||||||
| Vietnamese alphabet | mắm tôm | ||||||||||
| Hán-Nôm | 𩻐𩵽 | ||||||||||
| Thai name | |||||||||||
| Thai | กะปิ | ||||||||||
| RTGS | ka-pi | ||||||||||
| Malay name | |||||||||||
| Malay | belacan | ||||||||||
| Indonesian name | |||||||||||
| Indonesian | terasi | ||||||||||
| Filipino name | |||||||||||
| Tagalog | bagoóng alamáng | ||||||||||
| Lao name | |||||||||||
| Lao | ກະປິ (kapi) | ||||||||||
| Khmer name | |||||||||||
| Khmer | កាពិ (kābi) | ||||||||||
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.