Mam Tom (Fermented Shrimp Paste)
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Not for beginners!? Intense fermentation odor and explosive purple paste
Description
A highly pungent, purple fermented shrimp paste. Known for its intense 'stinky' aroma but incredible umami depth. Not for the faint of heart.
Classification: Fermented Paste
Shops selling Mam Tom (Fermented Shrimp Paste)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Small shrimp
- Salt
- Enzymes
Instructions
- (Condiment) *Mix with lemon, sugar, chili and whisk vigorously until frothy before using as a dip.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Anchovy paste (different smell, similar umami)
Pairing
Bun Dau Mam Tom / Dog meat
Trivia
Sometimes likened to an 'open sewer'. Even some locals hate it, but once hooked, it's an irreplaceable magic potion.
Eating tips & etiquette
The trick is to whisk it with lime until it foams white. Dip fried tofu slightly; the stink turns to sublime umami.
Allergen
Shrimp