Shrimp Paste

This strong, salty paste made from fermented shrimp is used in many Asian cuisines. It is very pungent, but don’t let that put you off. A tiny amount adds incredible flavor. Sometimes I use it to make a simple fish stock by adding just a little to low-salt or unsalted chicken stock. Called kapi in Thailand and mam ruoc in Vietnam, it is available in Asian markets and comes in plastic and glass containers. You’ll see it in various forms, sometimes as a thick pinkish paste and sometimes with oil. I prefer the former. After opening, store it indefinitely in the refrigerator.