Shrimp Paste (Xia Jiang)
臭い！でも旨い！小エビをすり潰した広東の「塩辛ペースト」
Description
A pungent fermented seasoning from Southern China (Guangdong, Macau, HK fishing villages) with a violent ocean smell. Krill (tiny shrimp) are mashed with salt and sun-fermented long-term into a mud-like paste. A relative of Thai 'Kapi' or Korean 'Saeujeot', but smoother and intensely saltier.
Classification: Hardcore, Condiment, Umami Seasoning, Guangdong Cuisine, Macau Specialty, Shrimp, Fermented Food, Pungent Odor
Shops selling Shrimp Paste (Xia Jiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tiny shrimp(Krill etc.)
- Salt
Instructions
- [Typical Uses]
- [Xia Jiang Chao Tong Cai (Water Spinach with Shrimp Paste)]: Frying water spinach with garlic and a bit of this paste yields high-end Cantonese restaurant flavor.
- Steam with pork (belly or ribs) so the meat absorbs shrimp umami.
- Secret ingredient in fried rice.
Learn more Substitutes, pairings, tips
Key spices
Choking、intense fermented shrimp odor、piercing saltiness、and deep amino acid umami
Substitutes at Japanese supermarkets
Substitute umami with Thai shrimp paste 'Kapi' or JP 'Ika no Shiokara' juice
Pairing
Stir-fried Water Spinach / Steamed Pork Belly
Trivia
Extremely salty, so using 1 tsp as a secret ingredient is standard. Shrimp paste from Tai O, a HK fishing village, is globally famous and a popular souvenir. A drier, block-form version is called 'Xia Gao'.
Eating tips & etiquette
Opening the jar fills the room with a violently fishy 'fermented ocean smell', shocking beginners. However, frying it in oil with garlic vaporizes the stench, magically transforming it into an 'appetite-crazing, supreme roasted shrimp aroma'.
Allergen
Shrimp