AdviceFood Tips
To Top

Using Shrimp Paste

Category Advice

Also Known As:

Balachan, trassi, terasi, mam tom, Ngapi, Hom ha, Hay koh, bagoong alamang


Shrimp paste is small fermented shrimp used in many South East Asian cuisines. It usually comes in a solid brown block, but depending on the country of origin the shrimp paste can come in different varieties, sometimes found as a pale pinkish sauce. The smell is quite strong and can be unappetizing to those who are not used to it, but is cherished by many Asian countries.



Shrimp paste is a staple in many South-East Asian cuisines and although the smell can be overpowering when raw it does become subtler when cooked. It is not made for immediate consumption and must be cooked before eaten.


No need to refrigerate but it should be wrapped in tin foil in order to keep its odor contained.

Interesting Facts:

There are many different theories to the invention of shrimp paste, one of them being it was developed by fishermen who wanted to preserve their catch.


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
Food and Recipes Food Tips AdviceOctober 6, 2008
Shrimp Stir Fry
Shrimp Stir Fry Recipes
Peeling and Deveining Shrimp
Peeling and Deveining Shrimp
Shrimp Grilling in BBQ
Grilled Shrimp Recipes
Tomatoes and Tomato Paste
Using Tomato Paste
Fourth of July Ideas!
Father's Day Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/05/24 02:24:48 in 3 secs.
Loading Something Awesome!