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Everything about Shrimp paste

Fermented condiment

Shrimp paste, shrimp sauce, 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. Depending on the regional variations, 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. Wikipedia →

🧭 Start here: a 6-step reading path

  1. Read the overview: Shrimp pasteA 5-minute orientation
  2. Skim a recent paper: Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMSInfluential work since 2022
  3. Pick up a classic book: Nghè̂ đánh ruó̂c và cách làm má̆m ruó̂cThe most-reprinted book on the subject
  4. Read the landmark paper: Novel Fibrinolytic Enzyme in Fermented Shrimp Paste, a Traditional Asian Fermented SeasoningCited 69 times
  5. Go sideways: Stir-fried water spinachA closely related topic
  6. Go sideways: List of Indonesian condimentsA closely related topic

📖 Definitions

Noun A fermented condiment made from salted shrimp and commonly used in the cuisines of Southeast Asia and South China.

🗂️ The subject at a glance

  1. History
  2. Varieties
  3. Industry
  4. Preparation
  5. Availability

🏆 Landmark papers (most cited)

🆕 Influential since 2022

📚 Books worth reading

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