Shrimp Paste

Known to most Burmese as ngapi, this staple of the Burmese flavor palate is made of shrimp that have been fermented and processed to a pungent paste. Similar products are used in Thailand (where it is called kapi); Indonesia (trassi), and Malaysia (belacan). It gives an umami depth of flavor to dishes, and when used with a light hand, it is a subtle and delicious addition even for those unaccustomed to it. For outsiders, ngapi tastes strong. Consequently, the amounts called for in this book are at the restrained end of the spectrum. For people who use ngapi all the time, it is an appetite stimulant, just as the aroma of garlic or onions cooking in olive oil or butter is to many people in Europe and North America; as Shwe Nwe U said to me in Mrauk U, “It tastes sweet to us, makes us hungry.” If you are working from this book to feed ngapi lovers, you will want to increase the amount you use, and cut back on salt or fish sauce.