I recently bought (in Chinatown) a jar of "Shrimp Paste," which consists of fermented shrimp and salt, period. It's used in a Malaysian curry sauce recipe I saw which intrigues me, so I bought some. How else does one use it? General ideas or specific recipes would be most appreciated. Thank you! ;o)
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.