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Shrimp Paste

Appears in
My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About
Kapi (Thai) or belacan (Malaysian) are the most common names you will see for this potent, pungent and salty ingredient. Small prawns (shrimp) are ground with salt, sun-dried and packed into small plastic containers. You might wonder how such a foul-smelling ingredient can add such a tremendous depth of flavour, but itโ€™s all down to the magic of the umami/salty/fishy elements. Kapi is used in blended curry pastes and chilli jams and pounded into sauces for Indonesian and Malaysian dishes. Shrimp paste is very intense, so err on the side of small amounts.

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