Shrimp Paste

A malodorous paste made from fermented shrimp and used in Southeast Asian cooking, especially in Indonesia, where it goes by the name of trasi, and in Malaysia, where it goes by the name of belacan. A small, pea-size piece goes a long way. It’s customary to toast the shrimp paste on the end of a skewer over the fire for a few minutes before using. If your fire isn’t in operation when you’re preparing to use the shrimp paste, sauté it in a skillet or broil on a piece of aluminum foil under the broiler.