SHRIMP PASTE

Malay: BELACHAN, BLACHAN; Indonesian: TERASI, TRASSI; Thai: KAPI; Burmese: NGAPI

Whether you call it blachan, terasi, kapi or ngapi, shrimp paste is an essential ingredient in scores of savory dishes throughout South-east Asia. It is made from tiny shrimps which have been salted, dried, pounded and then left to ferment in the hot humid conditions until the aroma is very pungent. The color of the paste can be anything from oyster pink to purplish brown, depending upon the type of shrimp and the precise process used. It is compressed and sold in block form or packed in tiny tubs or jars.

Aroma and flavor
There's no disguising the origin of this paste. The moment you unwrap it or lift the lid, the smell of rotten fish is quite overwhelming. Do not let this put you off, however. The odor varnishes when the paste is cooked, and this is one of those ingredients that really does make a difference to the food, contributing depth, pungency and a recognizable South-east Asian signature.

Culinary uses
Shrimp paste is good source of protein and vitamin C. It is used to flavor rice dishes, is stirred into satay sauces and gives depth to salad dressings, dipping sauces, curries and braised dishes. It is the key ingredient in the famous nam prik, a dipping sauce whose other ingredients include garlic, chilies and fish sauce and which appears as a condiment at almost every Thai meal. Burmese cooks use it to intensify the flavor of balachaung, a spicy dried shrimp mixture forked into rice.

Cooking techniques
Before using shrimp paste in a sambal, dressing or salad, it is necessary to heat it to temper the raw flavor.

Storage
If you buy the paste in block form, store it in a screw top jar in a cool place. It will keep for several months. Jars of paste should be kept in the fridge.