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{{Short description|Fermented condiment}}
{{Use dmy dates |date=September 2019}}
{{EngvarB|date=September 2019}}
{{Infobox food
| name            = Shrimp paste
| image           = A square of shrimp paste from Hung Kee store.jpg
| caption         = A shrimp paste in Hop Yick Market at Hong Kong
| alternate_name  = Prawn sauce
| place_of_origin = [[Continental Southeast Asia]]<ref name="Joshi">{{Cite book |last=Joshi |first=V.K. |title=Indigenous Fermented Foods of South Asia |publisher=[[CRC Press]] |year=2016 |page=22 |quote=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.}}</ref>
| region          = [[Southeast Asia]], [[Southern China]]
| creators        = [[Cham people|Cham]] and [[Mon people]]<ref name="Joshi"/>
| course          =
| type            = [[Condiment]]
| served          =
| main_ingredient = [[Shrimp and prawn as food|shrimp]] or [[krill]] and [[Edible salt|salt]]
| variations      =
| calories        = 
| other           =
}}
{{Infobox Chinese
| t = 蝦醬
| s = 虾酱
| p = xiājiàng
| j = haa1zoeng3
| t2 = 蝦膎
| s2 = 虾膎
| poj2 = hê-kê (Taiwanese Hokkien)
| t3 = 鹹蝦醬
| s3 = 咸虾酱
| j3 = haam4haa1zoeng3 (Cantonese)
| tgl = bagoóng alamáng
| msa = belacan
| ind = terasi
| my = ငါးပိ (nga:pi.)
| khm = កាពិ (kābi)
| lao = ກະປິ (kapi)
| tha = กะปิ
| rtgs = ka-pi
| qn = mắm tôm
| hn = 𩻐𩵽
}}[[File:Drying shrimp paste.jpg|thumb|Shrimp paste being dried under the sun in [[Ma Wan]], Hong Kong]]

'''Shrimp paste''' or '''prawn sauce''' is a [[Fermentation|fermented]] condiment commonly used in [[Southeast Asian cuisine|Southeast Asian]] and Coastal [[Chinese cuisine]]s. It is primarily made from finely crushed [[Shrimp and prawn as food|shrimp]] or [[krill]] 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 many [[curry|curries]], sauces and [[sambal]]. Shrimp paste can be found in many meals in [[Cambodia]], [[Indonesia]], [[Laos]], [[Malaysia]], [[Myanmar]], [[Philippines|the Philippines]], [[Singapore]], [[Thailand]], and [[Vietnam]]. It is often an ingredient in [[Dip (food)|dip]] for fish or vegetables.

==History==
[[File:Shrimp.paste-Belachan-01.jpg|thumb|''Belacan'' in a market of Malaysia]]
[[File:Ginisang alamang (sauteed shrimp paste) - Philippines.jpg|thumb|''[[Bagoong|Ginisáng alamáng]]'' (sautéed shrimp paste) from the Philippines. It is typically bright red or pink due to the use of ''[[angkak]]'' (red yeast rice), and the shrimp or krill remains readily identifiable. It is eaten in very small amounts over white rice.]]

Shrimp paste originated in [[continental Southeast Asia]], probably among the [[Cham people|Cham]] and [[Mon people]], from where it spread southwards to [[insular Southeast Asia]].<ref name="Joshi"/>

In Java, fermented shrimp paste (''trasi'' or ''terasi''), as mentioned in two ancient [[Sundanese language|Sundanese]] scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around before sixth century. According to ''Carita Purwaka Caruban Nagari'', [[Cirebon]] had angered the King of [[Galuh Kingdom]] after they stopped paying a tribute (in the forms of shrimp paste and salt, their regional products) to him. In ''Mertasinga'', it was mentioned that Cirebon was attacked by Galuh Kingdom because they stopped sending ''trasi'' to the king''.<ref>{{Cite web|title=Sejarah Asal-Usul Ditemukanya Terasi Serta Pengaruhnya Terhadap Kehancuran Kerajaan Sunda|url=https://www.historyofcirebon.id/2017/09/sejarah-asal-usul-ditemukanya-terasi.html|access-date=2020-11-24|website=Sejarah Cirebon|date=16 September 2017 |language=id}}</ref>{{citation needed|date=March 2021}}

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]] of [[Yunnan]], used to buy ''trasi'' from [[Cirebon]] and brought it back to his homeland. He was the one who introduced ''trasi'' to China, a foreign condiment which later became popular and inspired locals to make their own version.{{citation needed|date=March 2021}}

In 1707, [[William Dampier]] described ''trasi'' in his book ''A 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. The [[pickling]] process softens the fish and makes it mushy. Then they poured [[arrack]] 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."<ref name="NatGeoIndo">{{cite web|title=Terasi dalam Catatan Perjalanan Pelancong Terlawas |author=Mahandis Yoanata Thamrin |website=National Geographic Indonesia |date=29 October 2014 |url=http://nationalgeographic.co.id/berita/2014/10/terasi-dalam-catatan-perjalanan-pelancong-terlawas |language=id |access-date=24 September 2015}}</ref>{{citation needed|date=March 2021}}

In the 1880s, ''trassi'' was described by Anna Forbes during her visit to [[Ambon Island|Ambon]]. Anna was the wife of British naturalist [[Henry Ogg Forbes]]; the couple travelled through the [[Dutch 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."<ref name="NatGeoIndo"/>{{citation needed|date=March 2021}}

Traditional ''Kapi'' is described by [[Simon de La Loubère]], a French diplomat appointed by King [[Louis 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 corrupted [[crayfish]], because they are ill salted; they called it ''Capi''.<ref name="siamlaloubereeng">{{cite book|url=https://quod.lib.umich.edu/e/eebo2/A48403.0001.001/1:5.4?rgn=div2;view=fulltext|last1=de La Loubère|first1=Simon|translator=A.P.|title=A New Historical Relation of the Kingdom of Siam CHAP. IV. Concerning the Table of the Siameses.|date=1693|language=en}}</ref><ref name="sianmlalouberefr">{{cite book|last1=de La Loubère|first1=Simon|title=Du Royaume de Siam par Monsieur de La Loubere envoyé extraordinaire du Roy auprès du roy de Siam en 1687. & 1688: Volume 1|volume=1|date=1691|page=154|publisher=Chez la Vve de Jean-Baptiste Coignard et Jean BaptisteCoignard |url=https://play.google.com/books/reader?id=JEyZ4c_aFr4C&hl=az&pg=GBS.PA130|language=fr}}</ref>

==Varieties==
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 for [[Burmese cuisine|Burmese]], [[Lao cuisine|Lao]], [[Cambodian cuisine|Cambodian]], [[Thai cuisine|Thai]], [[Indonesian cuisine|Indonesian]] cooking is darker brown. In the Philippines, they are commonly bright red or pink, due to the use of ''angkák'' ([[red yeast rice]]) as a colouring agent.<ref name="Visessanguan2014">{{cite book|first1=Wonnop |last1=Visessanguan|first2=Siriporn|last2=Chaikaew|editor1-first=Prabir K.|editor1-last= Sarkar|editor2-first=M.J. Robert |editor2-last= Nout|title =Handbook of Indigenous Foods Involving Alkaline Fermentation|chapter=Shellfish Products|publisher =CRC Press|year =2014|pages=212–213|isbn =9781466565302|chapter-url =https://books.google.com/books?id=PVfSBQAAQBAJ&pg=PA212}}</ref><ref name="redhead1990">{{cite book|first1=J.F. |last1=Redhead|title =Use of Tropical Foods: Animal products|publisher =Food & Agriculture Organization of the United Nations|series =FAO Food and Nutrition Paper|year =1990|page=35|isbn =9789251028780|url =https://books.google.com/books?id=yVtMmDt3i4MC&pg=PA35}}</ref> 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 in terms of smell, texture, and saltiness.<ref>{{Cite web|url=http://www.baliguide.com/balifood/dried_shrimp_paste.html|title=TERASI – (Dried Shrimp Paste)|access-date=11 July 2011|url-status=dead|archive-url=https://web.archive.org/web/20110707205842/http://www.baliguide.com/balifood/dried_shrimp_paste.html|archive-date=7 July 2011}}</ref>

=== ''Bagoóng alamáng'' ===
{{Main|Bagoóng}}
[[File:Philippine shrimp paste.jpg|thumb|left|A block of shrimp paste in [[Dumaguete]], [[Negros Oriental]], Philippines]]

''Bagoóng alamáng'' (also ''aramáng'', ''uyap'', ''dayok'', or ''ginamós'' in various [[Languages of the Philippines|Philippine languages]]) is [[Filipino cuisine|Filipino]] for shrimp paste. It is a type of ''[[bagoong|bagoóng]]'', which is a class of fermented seafood in Philippine cuisine (including fermented fish, [[oyster]]s, and [[clam]]s) which also produces [[fish sauce]] (''[[patis (sauce)|patís]]''). It is made from the same ''Acetes'' shrimp variety used in Indonesian and Malaysian variants (known in Filipino/Tagalog as ''alamáng'') and is commonly eaten as a condiment on green [[mango]]es (also boiled [[saba banana]]s or [[cassava]]), used as a major cooking ingredient, or sautéed and eaten with [[white rice]]. ''Bagoóng'' paste varies in appearance, flavour, and spiciness depending on the type. Pink and salty ''bagoóng alamáng'' is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This [[bagoong|''bagoóng'']] is rarely used in this form, except 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|date=February 2021}}

Unlike in other parts of Southeast Asia, the [[Sulu Archipelago]], [[Western Visayas]] and the [[Bicolandia]] in southeastern [[Luzon]],<ref>In Western Visayas, shrimp paste or "ginamos" is prepared in a very similar way as in other Southeast Asian nations. In Iloilo, especially in [[Banate, Iloilo|Banate]] (famous for this delicacy), the minute shrimps or "hipon" are salted, dried under the sun, and then grounded.</ref> where the shrimp is [[Fermentation (food)|fermented]] beyond recognition or ground to a smooth consistency, the shrimp in ''bagoóng alamáng'' in many parts of the Philippines is still identifiable, the sauce itself having a chunky consistency. A small amount of cooked or sautéed ''bagoóng'' is served as the side condiment of ''[[kare-kare]]'', an [[oxtail]] stew made with ground peanuts. It is also the key flavouring agent of ''[[binagoongan]]'' (lit. "that to which ''bagoóng'' is applied"), a pork dish.

The word ''bagoóng'', also refers to the sauce made with the [[Emmelichthys nitidus|bonnet mouth]] and [[Anchovies as food|anchovy]] fish, known as ''[[bagoong terong|bagoóng terong]]''.{{Citation needed|date=February 2021}}

==== Burong Hipon ====
[[File:Burong_Hipon_3.jpg|150px|thumbnail|right|Burong Hipon]]
''[[Balao-balao]]'', also called ''burong hipon'' is a type of shrimp paste used in [[Kapampangan cuisine]].

===Belacan===
[[File:Belachan or Terasi Bangka.jpg|thumb|right|Sticks of ''belacan'' produced in [[Bangka Island]], Indonesia]]
Belacan, a [[Malay cuisine|Malay]] variety of shrimp paste, is prepared from small shrimp from the ''[[Acetes]]'' species, known as ''geragau'' in Malaysia or ''rebon'' 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 (orientalist)|William Marsden]], an English writer, included the word in his "A Dictionary of the Malayan Language" published in 1812.<ref>{{cite book|url=https://archive.org/details/dictionaryofmala00marsrich|title=A Dictionary of the Malayan Language|first=William|last=Marsden|date=1 January 1812|publisher=Cox and Baylis|via=Internet Archive}}</ref>

Belacan is used as an ingredient in many dishes. A common preparation is ''[[sambal]] belacan'', made by mixing toasted belacan with [[chilli pepper]]s, minced garlic, shallot paste and sugar and then fried. Sometimes it is toasted to bring out the flavour,<ref>{{cite web|url=http://southeastasianfood.about.com/od/marinadesdipssauces/r/RoastingBelacan.htm|title=3 Easy Ways to Roast Belacan (Dried Shrimp Paste)|access-date=13 May 2012|archive-date=19 November 2012|archive-url=https://web.archive.org/web/20121119083041/http://southeastasianfood.about.com/od/marinadesdipssauces/r/RoastingBelacan.htm|url-status=dead}}</ref> usually creating a strong, distinctive odour.<ref>{{cite book|url=https://books.google.com/books?id=JKq0DF8GheoC|title=The Brisket Book: A Love Story with Recipes|first=Stephanie|last=Pierson|date=4 October 2011|publisher=Andrews McMeel Publishing|isbn=9781449406974|via=Google Books}}</ref><ref>{{cite web|url=http://www.seriouseats.com/2010/03/an-intro-to-malaysian-food-the-ingredients-sambal-shrimp-paste-soybeans-soy-sauce-tamarind-palm-sugar.html|title=An Intro to Malaysian Food: The Ingredients|first=Serious|last=Eats}}</ref>

In [[Northern Australia]], a variant of ''sambal belacan'' is known locally as blachan or blachung (a phonetic spelling of the Indonesian pronunciation), and is popularly prepared among [[Indigenous Australians|Indigenous]] and [[Torres Strait Islanders|Torres Strait Islander]] families in [[Broome, Western Australia|Broome]], [[Darwin, Northern Territory|Darwin]] and [[Cairns]]. Its presence is credited to the influence of [[Makassan contact with Australia|early Makassan traders]].<ref>{{Cite news |date=2022-06-17 |title='If you haven't had blachan, you haven't been to Darwin' |language=en-AU |work=ABC News |url=https://www.abc.net.au/news/2022-06-18/blachan-chilli-sauce-northern-territory/101116540 |access-date=2022-06-18}}</ref>

A version of belacan similar to Filipino "fresh" ''[[bagoong alamang]]'' shrimp paste (which is fermented for a shorter period) is known as [[cincalok]].{{Citation needed|date=February 2021}}

In Sri Lanka, belacan is a key ingredient used to make [[Lamprais]].<ref>{{Cite web|date=2017-10-25|title=History baked in a banana leaf|url=https://explorepartsunknown.com/sri-lanka/history-baked-in-a-banana-leaf/|access-date=2021-03-09|website=Explore Parts Unknown|language=en-US}}</ref>

===Balchao===
''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. 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|date=February 2021}}

===Haam ha===
''Haam ha'' ({{zh|t=鹹蝦|cy=hàahm hā}}; {{zh|p=xiánxiā}}) alternatively spelled "''hom ha''", also known as ''har cheong'' ({{zh|t=蝦醬|cy=hā jeung}}; {{zh|p=xiājiàng}}).<ref>{{Cite web|url=http://www.clovegarden.com/ingred/seaprod.html#shrimpp|title=Shrimp Sauce / Paste|access-date=11 July 2011|archive-date=25 March 2018|archive-url=https://web.archive.org/web/20180325071755/http://www.clovegarden.com/ingred/seaprod.html#shrimpp|url-status=dead}}</ref> 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 of ''haam 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 ship ''haam ha'' to communities around the world.<ref>{{Cite web|title=A taste of the sea: Tai O's famous shrimp paste|url=https://www.sbs.com.au/food/article/2018/06/05/taste-sea-tai-os-famous-shrimp-paste|access-date=2021-07-13|website=Food|date=5 June 2018 |language=en}}</ref>

=== Kapi ===
[[File:Kapi chiang mai warorot market 01.jpg|thumb|left|Baskets and mounds of Thai shrimp paste (''kapi'') at Warorot market, [[Chiang Mai]], Thailand]]

In Thailand, shrimp paste is called ''kapi'' ({{langx|th|กะปิ}}); ({{langx|lo|ກະປິ}}). In Thailand is an essential ingredient in many types of ''[[nam phrik]]'', spicy dips or sauces, and in all [[Thai curry]] pastes, such as the paste used in ''[[kaeng som]]''. Very popular in Thailand is ''nam phrik kapi'', a spicy [[condiment]] made with fresh shrimp paste and most often eaten together with fried ''pla thu'' ([[Rastrelliger brachysoma|short mackerel]]) and fried, steamed or raw vegetables. In [[Southern 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.<ref>อาหารการกินแห่งลุ่มทะเลสาบ.สงขลา: เครือข่ายสตรรอบทะเลสาบ. 2551. หน้า 34–35</ref> ''Nam phrik maeng da'' is available in [[Hat Yai]] and [[Satun]] markets. The body fluids of the [[horseshoe crab]] (''maeng da'') are pressed and mixed with ''kapi'', giving a quite sweet taste. ''Nam phrik makham'' is ''kapi'' mixed with [[tamarind]] (''makham'') and is more sour.{{Citation needed|date=February 2021}}

Another common Thai food product is ''mun kung'', which is confusingly also commonly translated as "shrimp paste". ''Mun kung'' is orange, oily, and more liquid while ''kapi'' 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 shrimp [[pâté]] or [[foie gras]].{{citation needed|date=April 2019}} The term "shrimp [[tomalley]]" may also be used for ''man 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 product ''[[kanimiso]]''.{{Citation needed|date=February 2021}}

===Mắm tôm===
[[File:Mắm tôm.JPG|thumb|220px|Vietnamese mắm tôm (shrimp paste)]]

In Vietnam, shrimp paste (''mắm tôm'', {{IPA|vi|mam˧ˀ˦ tom˧|IPA}}) 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 use ''mắm tôm'' as a dipping sauce for boiled meat, fried tofu, fried fish or for seasoning some soup dishes, such as ''[[bún mắm]]''.<ref>{{cite web|url=https://vnexpress.net/tin-tuc/thoi-su/nong-nghiep-sach/mam-tom-dac-san-day-mui-vung-duyen-hai-xu-thanh-3558099.html|title= Mắm tôm – đặc sản dậy mùi vùng duyên hải xứ Thanh|language=vi|author=Mộc Miên|work= Tin nhanh VnExpress|date= 21 March 2017|access-date= 6 May 2018}}</ref>

===Ngapi yay===
{{Main|Ngapi}}
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|date=February 2021}}

===Petis udang===
[[File:Petis.JPG|thumb|left|Molasses-like consistency of black ''petis udang'', produced in [[Sidoarjo]], East Java, Indonesia]]

''Petis udang'' is a version of shrimp/prawn paste used in Indonesia, Malaysia and Singapore. In Indonesia it is particularly popular in [[East 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 the [[added 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 like ''[[popiah]]'' spring rolls, ''[[Asam laksa]]'', ''chee cheong fan'' rice rolls and ''[[rojak]]'' salads, such as [[Rujak#Rujak Cingur|''rujak cingur'']] and [[Rujak#Rujak Petis|''rujak petis'']]. In Indonesia, major producer of ''petis'' are home industries in [[Sidoarjo]], [[Pasuruan]] and [[Gresik]] area in [[East Java]].{{Citation needed|date=February 2021}}

===Sidol===
In the [[Chittagong Hill Tracts]], Bangladesh, shrimp paste is called ''sidol'' or ''nappi'' by the indigenous [[Jumma people]]. They use it to make vegetable food, such as bamboo shoots curry. This [[bamboo shoot]] curry is a traditional food of the indigenous [[Jumma 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|date=February 2021}}

===Terasi===
[[File:Trassie Poeder.jpg|thumb|right|Powdered ground ''trassi'' in the Netherlands]]
Terasi ({{Langx|nl|trassi}}, {{Langx|jv|ꦠꦿꦱꦶ|translit=trasi}}), an Indonesian (especially [[Java]]nese) 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. In [[Cirebon]], a coastal city in [[West Java]], terasi is made from tiny shrimp (''[[Acetes]]'') called ''rebon'', the origin of the city's name. Another kind is petis made from shrimp or tuna mixed with palm sugar. In [[Sidoarjo]], [[East Java]], terasi is made from the mixture of ingredients such as fish, small shrimp (''udang''), and vegetables. Terasi is an important ingredient in [[sambal]] terasi, also many other [[Indonesian cuisine]], such as [[sayur asem]] (vegetable soup with tamarind), lotek (also called [[gado-gado]], Indonesian style salad in [[peanut sauce]]), karedok (similar to lotek, but the vegetables are served raw), and [[rujak]] (Indonesian style hot and spicy [[fruit salad]]).{{Citation needed|date=February 2021}}

On the island of [[Lombok]], Indonesia, a more savoury and sweet shrimp paste called ''lengkare'' is made.{{Citation needed|date=February 2021}}

==Industry==
[[Image:Shrimp.paste-hill tracts.jpg|thumb|upright|A vendor selling shrimp paste]]
Shrimp paste continues to be made by fishing families in coastal villages. They sell it to [[vendor]]s, middlemen, or [[Wholesaling|distributors]] 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 as [[Bagansiapiapi]] in [[Riau]], [[Indramayu]], [[Cirebon]] in [[West Java]], and [[Sidoarjo]] in [[East Java]]; as well as villages such as [[Pulau Betong]] in Malaysia, [[Ma Wan]] island in Hong Kong and in [[Lingayen Gulf]], [[Pangasinan]] in the Philippines are well known for producing very fine-quality shrimp paste.{{Citation needed|date=February 2021}}

==Preparation==
Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia.{{Citation needed|date=February 2021}}

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{{clarify|date=January 2022|reason= First sentence does not mention salt. When is it added?}} 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.<ref>{{Cite web|url=http://www.thaifoodandtravel.com/ingredients/gkabi.html|title=Shrimp Paste – Gkabi|access-date=11 July 2011}}</ref><ref>{{Cite web|url=http://www.theperfectpantry.com/2007/08/dried-shrimp-pa.html|title=Dried shrimp paste|access-date=11 July 2011}}</ref><ref>{{Cite web|url=http://importfood.com/how_shrimp_paste_is_made.html|title=How Shrimp Paste is Made|access-date=11 July 2011}}</ref>

==Availability==
[[Image:Trassie oedang.jpg|thumb|left|Trassi udang, as bought in a Dutch supermarket]]

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 as ''Trassie Oedang'' from the [[Conimex]] brand. In the United States, brands of Thai shrimp paste such as ''Pantainorasingh'' and ''Tra Chang'' can be found. Shrimp pastes from other countries are also available in [[Asian supermarket]]s 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.<ref>{{cite web|url=http://www.thaitable.com/Thai/Ingredients/shrimp_paste.htm|title=Shrimp Paste|access-date=11 July 2011}}</ref><ref>{{Cite web|url=http://www.sallys-place.com/food/cuisines/indonesia.htm|title=Ethnic Cuisine: Indonesia|access-date=11 July 2011|url-status=dead|archive-url=https://web.archive.org/web/20090122204057/http://sallys-place.com/food/cuisines/indonesia.htm|archive-date=22 January 2009}}</ref>
{{Clear}}

==See also==
{{Portal|Crustaceans|Food}}
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* {{Annotated link|Bagoong monamon}}
* {{Annotated link|Budu (sauce)|Budu}}
* {{Annotated link|Conpoy}}
* {{Annotated link|Dried shrimp}}
* {{Annotated link|Fish paste}}
* {{Annotated link|Fish sauce}}
* {{Annotated link|Garum}}
* {{Annotated link|Kangkung belacan}}
* {{Annotated link|Liquamen}}
* {{Annotated link|List of Thai ingredients}}
* {{Annotated link|Ma Wan}} island (Tin Liu village) for one the Hong Kong site producing the paste
* {{Annotated link|Padaek}}
* {{Annotated link|Prahok}}
* {{Annotated link|Saeu-jeot}}
* {{Annotated link|Sambal}}
* {{Annotated link|Surströmming}}

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==References==
{{reflist}}

==External links==
* {{commonscat-inline}}
* [http://www.thaifoodandtravel.com/ingredients/gkabi.html Thai Shrimp Paste] Kasma Loha-unchit in Dancing Shrimp: Favorite Thai Recipes for Seafood.

{{shrimps and prawns as food|state=expanded}}
{{Fish sauce}}
{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Cuisine of Thailand}}
{{Lao cuisine}}

{{DEFAULTSORT:Shrimp Paste}}
[[Category:Animal-based fermented foods]]
[[Category:Burmese cuisine]]
[[Category:Cambodian cuisine]]
[[Category:Fish sauces]]
[[Category:Food paste]]
[[Category:Indonesian cuisine]]
[[Category:Malaysian condiments]]
[[Category:Filipino cuisine]]
[[Category:Shrimp dishes]]
[[Category:Thai cuisine]]
[[Category:Umami enhancers]]