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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)

AntoniaJames is a trusted source on Bread/Baking.

asked almost 7 years ago
4 answers 2060 views
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added almost 7 years ago

I have just been reading a new cookbook called The Asian Grandmothers Cookbook by Patricia Tanumihardia which is filled with recipes and stories and what she terms "home cooking from Asian American Kitchens." She lists several types of shrimp paste in her "pantry" and has recipes using the type you describe. One recipe in particular is for Water Spinach with Shrimp Paste and Chilies. Tanumihardia says you can sub asparagus, okra, spinach and several other veg in the recipe. Let me know by separate message if you can't get a hold of the book/recipe and would like it. I haven't gotten farther along in the book yet, so don't know if there are more

A3b12f5e 1e7e 4c93 b76c 86cfddbdf34f  s
added almost 7 years ago

My nanny is Indian and she uses shrimp paste when she makes what we call Radhica's Bean, green beans, garlic, pototo, turmeric, red pepper flake, and yup, shrimp paste. It's delicious.

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added almost 7 years ago

It makes a great base note for a crostini with some kind of ceviche piled on top.

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added almost 7 years ago

It's wonderful in Thai soups, or anything that needs salt and a complicated fishy note at the bottom. I also add it to Thai curry (coconut milk, curry paste, shrimp paste, fish sauce, ginger, garlic...)

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