 A shrimp paste in Hop Yick Market at Hong Kong | |
| Alternative names | Prawn sauce |
|---|---|
| Type | Condiment |
| Place of origin | Continental Southeast Asia[1] |
| Region or state | Southeast Asia,Southern China |
| Created by | Cham andMon people[1] |
| Main ingredients | shrimp orkrill andsalt |
| Shrimp paste | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||
| Traditional Chinese | 蝦醬 | ||||||||||
| Simplified Chinese | 虾酱 | ||||||||||
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| Alternative Chinese name | |||||||||||
| Traditional Chinese | 蝦膎 | ||||||||||
| Simplified Chinese | 虾膎 | ||||||||||
| |||||||||||
| Second alternative Chinese name | |||||||||||
| Traditional Chinese | 鹹蝦醬 | ||||||||||
| Simplified Chinese | 咸虾酱 | ||||||||||
| |||||||||||
| Burmese name | |||||||||||
| Burmese | ငါးပိ (nga:pi.) | ||||||||||
| Vietnamese name | |||||||||||
| Vietnamese alphabet | mắm tôm | ||||||||||
| Hán-Nôm | 𩻐𩵽 | ||||||||||
| Thai name | |||||||||||
| Thai | กะปิ | ||||||||||
| RTGS | ka-pi | ||||||||||
| Malay name | |||||||||||
| Malay | belacan | ||||||||||
| Indonesian name | |||||||||||
| Indonesian | terasi | ||||||||||
| Filipino name | |||||||||||
| Tagalog | bagoóng alamáng | ||||||||||
| Lao name | |||||||||||
| Lao | ກະປິ (kapi) | ||||||||||
| Khmer name | |||||||||||
| Khmer | កាពិ (kābi) | ||||||||||
Shrimp paste orprawn sauce is afermented condiment commonly used inSoutheast Asian and CoastalChinese cuisines. It is primarily made from finely crushedshrimp orkrill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in manycurries, sauces andsambal. Shrimp paste can be found in many meals inCambodia,Indonesia,Laos,Malaysia,Myanmar,the Philippines,Singapore,Thailand, andVietnam. It is often an ingredient indip for fish or vegetables.
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Shrimp paste originated incontinental Southeast Asia, probably among theCham andMon people, from where it spread southwards toinsular Southeast Asia.[1]
In Java, fermented shrimp paste (trasi orterasi), as mentioned in two ancientSundanese scriptures,Carita Purwaka Caruban Nagari andMertasinga, had been around before sixth century. According toCarita Purwaka Caruban Nagari,Cirebon had angered the King ofGaluh Kingdom after they stopped paying a tribute (in the forms of shrimp paste and salt, their regional products) to him. InMertasinga, it was mentioned that Cirebon was attacked by Galuh Kingdom because they stopped sendingtrasi to the king.[2][citation needed]
Shrimp paste was one of Java's most popular exports bought by traders from neighboring islands and abroad. According to Purwaka Caruban Nagari, Chinese Muslim explorer,Zheng He ofYunnan, used to buytrasi fromCirebon and brought it back to his homeland. He was the one who introducedtrasi to China, a foreign condiment which later became popular and inspired locals to make their own version.[citation needed]
In 1707,William Dampier describedtrasi in his bookA New Voyage Round the World: "A composition of a strong odor, but it became a very tasty meal for the indigenous people." Dampier described it further as a mixture of shrimp and small fish made into a kind of soft pickle with salt and water, and then the dough was packed tightly in a clay jar. Thepickling process softens the fish and makes it mushy. Then they pouredarrack into the jars to preserve them. "The mushy fish remains was called trassi," Dampier wrote; "The aroma is very strong. However, after adding a little part of it, the dish's flavour became quite savory."[3][citation needed]
In the 1880s,trassi was described by Anna Forbes during her visit toAmbon. Anna was the wife of British naturalistHenry Ogg Forbes; the couple travelled through theDutch East Indies in the 1880s. In her journal she describes the culture, customs and tradition of the natives, including their culinary tradition. Because of this foul-smelled ingredient, she accused her cook of trying to poison her and threw away that "horrible rotten package". Later she wrote: "Then, I observed each dish of the native or European, those that I have consumed since my arrival in the East contains this; the essence of that rotten stuff that has been used as a spice."[3][citation needed]
TraditionalKapi is described bySimon de La Loubère, a French diplomat appointed by KingLouis XIV to the Royal Court of Siam in 1687. In one chapter, "Concerning the Table of the Siamese" he wrote: "Their sauces are plain, a little water with some spices, garlic, chilbols, or some sweet herb, as baulm. They do much esteem a liquid sauce, like mustard, which is only corruptedcrayfish, because they are ill salted; they called itCapi.[4][5]
Shrimp paste may vary in appearance from pale liquid sauces to solid chocolate-coloured blocks. Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish grey; while the type used forBurmese,Lao,Cambodian,Thai,Indonesian cooking is darker brown. In the Philippines, they are commonly bright red or pink, due to the use ofangkak (red yeast rice) as a colouring agent.[6][7] While all shrimp paste has a pungent aroma, the scent of higher grade shrimp paste is generally milder. Markets near villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp paste varies between different Asian cultures and can vary in smell, texture and saltiness.[8]
Bagoóng alamáng (also variously asaramáng,uyap,dayok, orginamós, among others in variousPhilippine languages) isFilipino for shrimp paste. It is a type ofbagoóng, which is a class of fermented seafood in Philippine cuisine (including fermented fish,oysters, andclams) which also producesfish sauce (patís). It is made from the sameAcetes shrimp as in Indonesian and Malaysian variants (known in Filipino/Tagalog asalamang) and is commonly eaten as a topping on greenmangoes (also boiledsaba bananas orcassava), used as a major cooking ingredient, or sautéed and eaten withwhite rice.Bagoóng paste varies in appearance, flavour, and spiciness depending on the type. Pink and saltybagoóng alamáng is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. Thisbagoóng is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sautéed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in sautéing.[citation needed]
Unlike in other parts of Southeast Asia, Sulu archipelago,Western Visayas and Bikol region in Southeastern Luzon,[9] where the shrimp isfermented beyond recognition or ground to a smooth consistency, the shrimp inbagoóng alamáng in many parts of the Philippines is still identifiable, the sauce itself having a chunky consistency. A small amount of cooked or sautéedbagoóng is served as the side condiment ofkare-kare, anoxtail stew made with peanuts. It is also used as the key flavouring agent ofbinagoongan (lit. "that to whichbagoóng is applied"), a pork dish.
The wordbagoóng, also refers to the sauce made with thebonnet mouth andanchovy fish, known asbagoóng terong.[citation needed]
Balao-balao, also called burong hipon is a type of shrimp paste used inKapampangan cuisine.
Belacan, aMalay variety of shrimp paste, is prepared from small shrimp from theAcetes species, known asgeragau in Malaysia orrebon in Indonesia. In Malaysia, the krill are typically steamed first, then mashed into a paste, and kept in storage for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes.William Marsden, an English writer, included the word in his "A Dictionary of the Malayan Language" published in 1812.[10]
Belacan is used as an ingredient in many dishes. A common preparation issambal belacan, made by mixing toasted belacan withchilli peppers, minced garlic, shallot paste and sugar and then fried. Sometimes it is toasted to bring out the flavour,[11] usually creating a strong, distinctive odour.[12][13]
InNorthern Australia, a variant ofsambal belacan is known locally as blachan or blachung (a phonetic spelling of the Indonesian pronunciation), and is popularly prepared amongIndigenous andTorres Strait Islander families inBroome,Darwin andCairns. Its presence is credited to the influence ofearly Makassan traders.[14]
A version of belacan similar to Filipino "fresh"bagoong alamang shrimp paste (which is fermented for a shorter period) is known ascincalok.[citation needed]
In Sri Lanka, belacan is a key ingredient used to makeLamprais.[15]
Galmbo are dried baby shrimps which are ground with dried red chillies, spices and palm vinegar to make a spice paste used in the sour, sweet and spicy sauce known asbalchao inGoa, India. It was brought to Goa by the Portuguese and originated in Macao. It is more like a pickle and is used as a side condiment in small quantities.[citation needed]
Haam ha (Chinese:鹹蝦;Cantonese Yale:hàahm hā;pinyin:xiánxiā) alternatively spelled "hom ha", also known ashar cheong (Chinese:蝦醬;Cantonese Yale:hā jeung;pinyin:xiājiàng).[16] It is a finely ground shrimp paste popular in southeastern Chinese cooking, and a staple seasoning in many places Cantonese people settled. It is lighter in colour compared to shrimp pastes made farther south. It is considered indispensable in many pork, seafood, and vegetable stir fry dishes. The smell and flavor are very strong. A pearl-sized ball ofhaam ha is enough to season a stir fry for two people. The shrimp paste industry has historically been important in the Hong Kong region, and Hong Kong factories continue to shiphaam ha to communities around the world.[17]
In Thailand, shrimp paste is calledkapi (Thai:กะปิ); (Lao:ກະປິ). In Thailand is an essential ingredient in many types ofnam phrik, spicy dips or sauces, and in allThai curry pastes, such as the paste used inkaeng som. Very popular in Thailand isnam phrik kapi, a spicycondiment made with fresh shrimp paste and most often eaten together with friedpla thu (short mackerel) and fried, steamed or raw vegetables. InSouthern Thailand, there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet.[18]Nam phrik maeng da is available inHat Yai andSatun markets. The body fluids of thehorseshoe crab (maeng da) are pressed and mixed withkapi, giving a quite sweet taste.Nam phrik makham iskapi mixed withtamarind (makham) and is more sour.[citation needed]
Another common Thai food product ismun kung, which is confusingly also commonly translated as "shrimp paste".Mun kung is orange, oily, and more liquid whilekapi is grey, light purple or even black, and much more solid and crumbly.Mun kung is actually the fat from inside the head of the shrimp, from the organ that plays the role of the liver and pancreas, making it somewhat like a shrimppâté orfoie gras.[citation needed] The term "shrimptomalley" may also be used forman kung although "tomalley" by default is generally assumed to be harvested from lobster or crab, and may also be used in English translations of the culinary extremely different Japanese food productkanimiso.[citation needed]
In Vietnam, shrimp paste (mắm tôm,IPA:[mam˧ˀ˦tom˧]) are of two varieties: a thickened paste or a more liquefied sauce. To prepare for serving it is usually mixed with sugar, lime juice,kumquat and chili when used as a dipping sauce. Vietnamese people often usemắm tôm as a dipping sauce for boiled meat, fried tofu, fried fish or for seasoning some soup dishes, such asbún mắm.[19]
A watery dip or condiment that is very popular in Myanmar, especially the Burmese and Karen ethnic groups. The ngapi (either fish or shrimp, but mostly whole fish ngapi is used) is boiled with onions, tomato, garlic, pepper and other spices. The result is a greenish-grey broth-like sauce, which makes its way to every Burmese dining table. Fresh, raw or blanched vegetables and fruits (such as mint, cabbage, tomatoes, green mangoes, green apples, olives, chilli, onions and garlic) are dipped into the ngapi yay and eaten. Sometimes, in less affluent families, ngapi yay forms the main dish, and also the main source of protein.[citation needed]
Petis udang is a version of shrimp/prawn paste used in Indonesia, Malaysia and Singapore. In Indonesia it is particularly popular inEast Java. This thick black paste has a molasses like consistency instead of the hard brick like appearance of belacan. It also tastes sweeter because of theadded sugar. Petis is produced by boiling down the slurry of leftovers from shrimp processing. Molasses is generally added to provide a sweet flavour to the petis. It is used to flavour common local street foods likepopiah spring rolls,Asam laksa,chee cheong fan rice rolls androjak salads, such asrujak cingur andrujak petis. In Indonesia, major producer ofpetis are home industries inSidoarjo,Pasuruan andGresik area inEast Java.[citation needed]
In theChittagong Hill Tracts, Bangladesh, shrimp paste is calledsidol ornappi by the indigenousJumma people. They use it to make vegetable food, such as bamboo shoots curry. Thisbamboo shoot curry is a traditional food of the indigenousJumma people. They eat it in this way. First bamboo shoots are collected from the bamboo forest, then defoliated and boiled in water. Then boiling water is mixed with the shrimp paste. Some chili, garlic paste, salt, and flour are added to the shrimp paste mixed with water. The mixture is heated and, after a few minutes, put on the boiled bamboo shoots on the mixture while still heating. After some minutes, the food is ready to serve.[citation needed]
Terasi (Dutch:trassi,Javanese:ꦠꦿꦱꦶ,romanized: trasi), an Indonesian (especiallyJavanese) variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. The colour and aroma of terasi varies depending on which village produced it. The colour ranges from a soft purple-reddish hue to darkish brown. InCirebon, a coastal city inWest Java, terasi is made from tiny shrimp (Acetes) calledrebon, the origin of the city's name. Another kind is petis made from shrimp or tuna mixed with palm sugar. InSidoarjo,East Java, terasi is made from the mixture of ingredients such as fish, small shrimp (udang), and vegetables. Terasi is an important ingredient insambal terasi, also many otherIndonesian cuisine, such assayur asem (vegetable soup with tamarind), lotek (also calledgado-gado, Indonesian style salad inpeanut sauce), karedok (similar to lotek, but the vegetables are served raw), andrujak (Indonesian style hot and spicyfruit salad).[citation needed]
On the island ofLombok, Indonesia, a more savoury and sweet shrimp paste calledlengkare is made.[citation needed]
Shrimp paste continues to be made by fishing families in coastal villages. They sell it tovendors, middlemen, ordistributors who package it for resale to consumers. Shrimp paste is often known for the region it comes from since production techniques and quality vary from village to village. Some coastal regions in Indonesia, such asBagansiapiapi inRiau,Indramayu,Cirebon inWest Java, andSidoarjo inEast Java; as well as villages such asPulau Betong in Malaysia,Ma Wan island in Hong Kong and inLingayen Gulf,Pangasinan in the Philippines are well known for producing very fine-quality shrimp paste.[citation needed]
Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia.[citation needed]
After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture[clarification needed] will darken and turn into a thick pulp. If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have broken-down beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency. The fermentation/grinding process is usually repeated several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers to be sold. Dried shrimp paste does not require refrigeration.[20][21][22]
Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers. In the Netherlands, Indonesian-style shrimp paste can be found in supermarkets selling Asian foods, such asTrassie Oedang from theConimex brand. In the United States, brands of Thai shrimp paste such asPantainorasingh andTra Chang can be found. Shrimp pastes from other countries are also available inAsian supermarkets and through mail order. It is also readily available in Suriname due to the high concentration of Javanese inhabitants. In Australia, shrimp paste can be found in most suburbs where Southeast Asian people reside.[23][24]
Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people of Indo-china, from where it diffused southwards to insular Southeast Asia.
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