Cookbook:Shrimp Paste

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Shrimp Paste

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients

Belachan in a market of Malaysia
Shrimp paste being dried under the sun in Hong Kong

Shrimp paste is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian.

It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many unfamiliar with this condiment, the strong smell can be considered unappetizing; however, it is an essential ingredient in many curries and sauces. It is often an ingredient in dipping sauce for fish or vegetables.


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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 type of shrimp paste can be found in supermarket selling Asian foodstuff such as Trassie Oedang 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 supermarkets and through mail order. In Australia shrimp paste can be found in suburbs where most South East Asian people resides. In Europe it can be bought in the supermarket.