Shrimp paste

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. They are either sold in their wet form or are sun-dried and either cut into rectangular 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. History Belacan in a market of Malaysia Ginisang alamang (sauteed shrimp paste) from the Philippines. It is typically bright red or pink due to the use of angkak (red yeast rice) and the shrimp or krill remains readily identifiable. It is eaten in very small amounts over white rice. Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people, from where it spread southwards to insular Southeast Asia.[1] In Java, fermented shrimp paste (trasi or terasi), as mentioned in two ancient Sundanese scriptures, Carita Purwaka Caruban Nagari and Mertasinga, had been around before sixth century. According to Carita Purwaka Caruban Nagari, Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (in the forms of shrimp paste and salt, their regional products) to him. In Mertasinga, it was mentioned that Cirebon was attacked by Galuh Kingdom because they stopped sending trasi to the king.[2][citation needed] Shrimp paste was one of Java's most popular exports bought by traders from neighboring islands and abroad. According to Purwaka Caruban Nagari, Chinese Muslim explorer, Zheng He of Yunnan, used to buy trasi from Cirebon and brought it back to his homeland. He was the one who introduced trasi to China, a foreign condiment which later became popular and inspired locals to make their own version.[citation needed] In 1707, William Dampier described trasi in his book "A New Voyage Round the World"; "A composition of a strong odor, but it became a very tasty meal for the indigenous people." Dampier described it further as a mixture of shrimp and small fish made into a kind of soft pickle with salt and water, and then the dough was packed tightly in a clay jar. The pickling process softens the fish and makes it mushy. Then they poured arrack into the jars to preserve them. "The mushy fish remains was called trassi," Dampier wrote; "The aroma is very strong. However, after adding a little part of it, the dish's flavour became quite savory." In the 1880s, trassi was described by Anna Forbes during her visit to Ambon. Anna was the wife of British naturalist Henry Ogg Forbes; the couple travelled through the Dutch East Indies in the 1880s. In her journal she describes the culture, customs and tradition of the natives, including their culinary tradition. Because of this foul-smelled ingredient, she accused her cook of trying to poison her and threw away that "horrible rotten package". Later she wrote: "Then, I observed each dish of the native or European, those that I have consumed since my arrival in the East contains this; the essence of that rotten stuff that has been used as a spice."[3][citation needed] Traditional Kapi is described by Simon de La Loubère, a French diplomat appointed by King Louis XIV to the Royal Court of Siam in 1687. In one chapter, "Concerning the Table of the Siamese" he wrote: "Their sauces are plain, a little water with some spices, garlic, chilbols, or some sweet herb, as baulm. They do much esteem a liquid sauce, like mustard, which is only corrupted crayfish, because they are ill salted; they called it Capi. Varieties Shrimp paste may vary in appearance from pale liquid sauces to solid chocolate-coloured blocks. Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish grey; while the type used for Burmese, Lao, Cambodian, Thai, Indonesian cooking is darker brown. In the Philippines, they are commonly bright red or pink, due to the use of angkak (red yeast rice) as a colouring agent.[6][7] While all shrimp paste has a pungent aroma, the scent of higher grade shrimp paste is generally milder. Markets near villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp paste varies between different Asian cultures and can vary in smell, texture and saltiness.[8] Bagoóng alamáng Main article: Bagoóng A block of shrimp paste in Dumaguete, Negros Oriental, Philippines Bagoóng alamáng (also variously as aramáng, uyap, dayok, or ginamós, among others in various Philippine languages) is Filipino for shrimp paste. It is a type of bagoóng, which is a class of fermented seafood in Philippine cuisine (including fermented fish, oysters, and clams) which also produces fish sauce (patís). It is made from the same Acetes shrimp as in Indonesian and Malaysian variants (known in Filipino/Tagalog as alamang) and is commonly eaten as a topping on green mangoes (also boiled saba bananas or cassava), used as a major cooking ingredient, or sautéed and eaten with white rice. Bagoóng paste varies in appearance, flavour, and spiciness depending on the type. Pink and salty bagoóng alamáng is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoóng is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sautéed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in sautéing.[citation needed] Unlike in other parts of Southeast Asia and in Western Visayas,[9] where the shrimp is fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoóng alamáng in many parts of the Philippines is still identifiable, the sauce itself having a chunky consistency. A small amount of cooked or sautéed bagoóng is served as the side condiment of kare-kare, an oxtail stew made with peanuts. It is also used as the key flavouring agent of binagoongan (lit. "that to which bagoóng is applied"), a pork dish. The word bagoóng, also refers to the sauce made with the bonnet mouth and anchovy fish, known as bagoóng terong.[citation needed] Burong Hipon Burong Hipon Balao-balao, also called burong hipon is a type of shrimp paste used in Kapampangan cuisine. Belacan Sticks of belacan produced in Bangka Island, Indonesia Belacan, a Malay variety of shrimp paste, is prepared from small shrimp from the Acetes species, known as geragau in Malaysia or rebon in Indonesia. In Malaysia, the krill are typically steamed first, then mashed into a paste, and kept in storage for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes. William Marsden, an English writer, included the word in his "A Dictionary of the Malayan Language" published in 1812.[10] Belacan is used as an ingredient in many dishes. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. Sometimes it is toasted to bring out the flavour,[11] usually creating a strong, distinctive odour.[12][13] In Northern Australia, a variant of sambal belacan is known locally as blachan or blachung (a phonetic spelling of the Indonesian pronunciation), and is popularly prepared among Indigenous and Torres Strait Islander families in Broome, Darwin and Cairns. Its presence is credited to the influence of early Makassan traders.[14] A version of belacan similar to Filipino "fresh" bagoong alamang shrimp paste (which is fermented for a shorter period) is known as cincalok.[citation needed] In Sri Lanka, belacan is a key ingredient used to make Lamprais.[15] Balchao Galmbo are dried baby shrimps which are ground with dried red chillies, spices and palm vinegar to make a spice paste used in the sour, sweet and spicy sauce known as balchao in Goa, India. It was brought to Goa by the Portuguese and originated in Macao. It is more like a pickle and is used as a side condiment in small quantities.[citation needed] Haam ha Haam ha (Chinese: 鹹蝦; Cantonese Yale: hàahm hā; pinyin: xiánxiā) alternatively spelled "hom ha", also known as har cheong (Chinese: 蝦醬; Cantonese Yale: hā jeung; pinyin: xiājiàng).[16] It is a finely ground shrimp paste popular in southeastern Chinese cooking, and a staple seasoning in many places Cantonese people settled. It is lighter in colour compared to shrimp pastes made farther south. It is considered indispensable in many pork, seafood, and vegetable stir fry dishes. The smell and flavor are very strong. A pearl-sized ball of haam ha is enough to season a stir fry for two people. The shrimp paste industry has historically been important in the Hong Kong region, and Hong Kong factories continue to ship haam ha to communities around the world.[17] Kapi Baskets and mounds of Thai shrimp paste (kapi) at Warorot market, Chiang Mai, Thailand In Thailand, shrimp paste is called kapi (Thai: กะปิ); (Lao: ກະປິ). In Thailand is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som. Very popular in Thailand is nam phrik kapi, a spicy condiment made with fresh shrimp paste and most often eaten together with fried pla thu (short mackerel) and fried, steamed or raw vegetables. In Southern Thailand, there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet.[18] Nam phrik maeng da is available in Hat Yai and Satun markets. The body fluids of the horseshoe crab (maeng da) are pressed and mixed with kapi, giving a quite sweet taste. Nam phrik makham is kapi mixed with tamarind (makham) and is more sour. Another common Thai food product is mun kung, which is confusingly also commonly translated as "shrimp paste". Mun kung is orange, oily, and more liquid while kapi is grey, light purple or even black, and much more solid and crumbly. Mun kung is actually the fat from inside the head of the shrimp, from the organ that plays the role of the liver and pancreas, making it somewhat like a shrimp pâté or foie gras.[citation needed] The term "shrimp tomalley" may also be used for nam kung although "tomalley" by default is generally assumed to be harvested from lobster or crab, and may also be used in English translations of the culinary extremely different Japanese food product kanimiso.[citation needed] Mắm tôm Vietnamese mắm tôm (shrimp paste). In Vietnam, shrimp paste (mắm tôm, IPA: [mam˧ˀ˦ tom˧]) are of two varieties: a thickened paste or a more liquefied sauce. To prepare for serving it is usually mixed with sugar, lime juice, kumquat and chili when used as a dipping sauce. Vietnamese people often use mắm tôm as a dipping sauce for boiled meat, fried tofu, fried fish or for seasoning some soup dishes, such as bún mắm.[19] Ngapi yay A watery dip or condiment that is very popular in Myanmar, especially the Burmese and Karen ethnic groups. The ngapi (either fish or shrimp, but mostly whole fish ngapi is used) is boiled with onions, tomato, garlic, pepper and other spices. The result is a greenish-grey broth-like sauce, which makes its way to every Burmese dining table. Fresh, raw or blanched vegetables and fruits (such as mint, cabbage, tomatoes, green mangoes, green apples, olives, chilli, onions and garlic) are dipped into the ngapi yay and eaten. Sometimes, in less affluent families, ngapi yay forms the main dish, and also the main source of protein.