Robert Danhi

Technique: Toasting Thai and Malaysian Shrimp Paste

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About
It’s no mystery to me why many Southeast Asian homes have open kitchens. At least one part of the roof is usually open to the environment, allowing strong odors to escape the confines of the home. The aroma of fermented shrimp paste is much more powerful than its heavenly flavor. That flavor is an essential foundation of Malaysian, Singaporean, and Thai cuisines. Vietnamese shrimp paste is much wetter, and hence is not roasted before it’s used.
  1. Place measured shrimp paste in the center of a small piece of foil, about 6 inches in diameter.
  2. Fold over the edges of the foil to enclose the paste well.
  3. Push gently to flatten the paste to ⅛-inch thickness.

  4. Roast the paste:

    • Option 1: Hold the packet with metal tongs directly over a low flame, or place on top of an electric burner and cook for about 30 seconds on each side.
    • Option 2: Heat a small sauté pan over medium heat. Once hot (about 1 minute), add flattened packet to pan. Roast for 2 to 3 minutes on each side.

  5. Cool to room temperature. Peel back foil and add shrimp paste as needed.