Shrimp and Shrimp Paste

Shrimp are small crustaceans similar to prawns but belonging to a different family, except in North America, where both shrimp and prawns are encompassed under the general term ‘shrimp’. Shrimp are used in seafood cocktails, canapés, potted shrimp, and can be ground, salted and dried and used in Asian cooking. In Malaysia and Indonesia ground shrimp is pressed into blocks; the Chinese version is softer and more sauce-like. Shrimp paste has a strong, salty flavour and is used sparingly as a flavouring agent. It should be fried first in a little oil to bring out the flavour. After opening, be sure to wrap the paste well and store it in an airtight container in the fridge, as it has a pungent odour.