13 Facts About Shrimp paste

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines.

Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam.

Shrimp paste was the one who introduced trasi to China, a foreign condiment which later became popular and inspired locals to make their own version.

Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish grey; while the type used for Burmese, Lao, Cambodian, Thai, Indonesian cooking is darker brown.

Markets near villages producing shrimp paste are the best places to obtain the highest quality product.

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The Shrimp paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet.

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 as balchao in Goa, India.

The shrimp paste industry has historically been important in the Hong Kong region, and Hong Kong factories continue to ship haam ha to communities around the world.

In Vietnam shrimp paste are of two varieties: a thickened paste or a more liquefied sauce.

Shrimp paste continues to be made by fishing families in coastal villages.

Shrimp paste is often known for the region it comes from since production techniques and quality vary from village to village.

The Shrimp paste is then dried and cut into bricks by the villagers to be sold.

Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers.