Shellfish Paste

Fermented shellfish sauces and pastes are made all over Southeast Asia, often from shrimps and oysters. Shrimp sauce and paste are used in the preparation of most meals, especially fish and vegetable dishes, in such countries as Thailand, Myanmar, China, and the Philippines. Both are made from tiny shrimps that are washed, mixed with salt, crushed, and then dried in the sun. After a while, the fermentation process converts the shrimps first to a runny liquid and then into a thicker dark purple or brownish paste with a pungent smell. In Myanmar, this is called ngapi. Because it needs no refrigeration, it is often sold in the shops or markets in solid blocks. Ngapi is a fantastic source of umami, as it has 1,647 mg free glutamate per 100 g.