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 6 years ago
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