Shrimp paste can be found in food throughout South-east Asia often as an ingredient in dipping sauce for fish or vegetables.
Popular in Chinese and Oriental Cooking. It is made from fermented ground shrimps and it is an essential ingredient in many curries and sauces. It has a distinctive salty flavour and aroma and should be used sparingly. Shrimp paste is usually added at the beginning of cooking by gently frying.
Shrimp paste (Ka-pi, Shrimp Sauce or Balachan), is a common ingredient used in Thai and Southern Chinese cuisine.
