Shrimp Pastes

There are numerous regional variations of shrimp paste, all made essentially the same way. Small shrimp are pounded or ground, combined with salt, and then fermented. The Vietnamese version is the runniest, the Thai variety is a bit pastier, and the Malaysian type is so dry that it forms a sliceable block. The different varieties of shrimp from each area and the varying moisture contents of the pastes give each of them a unique flavor. They really should not be used interchangeably if avoidable.