Shrimp Paste
臭い！でも旨すぎる！空心菜を劇的に美味しくする東南アジア由来の魔法の泥
Description
A paste made by mashing small shrimp with salt and fermenting long-term. Intensely fishy on its own, but heating in oil transforms it into an explosive umami and aroma that drives appetite crazy.
Classification: For Hardcore Fans,Fermented Condiment,Intense Ocean Aroma
Shops selling Shrimp Paste
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Small shrimp (Ami shrimp
- etc.)
- Salt
Instructions
- [Usage Secret]
- [Xiajiang Kongxincai (Absolute Ace)] The only choice when ordering veg at Taiwanese Re Chao. Sauté this Xiajiang with garlic in oil to release aroma, then rapid-fry water spinach on high. Rich seafood umami impossible with salt/soy coats the greens.
- [Fried Rice] Mixing a little into pork/egg fried rice doubles the junk stall flavor.
- [Fried Chicken Marinade] Massaging a little before frying chicken yields an ethnic-flavored fried chicken.
Learn more Substitutes, pairings, tips
Key spices
Intense fermented shrimp smell(turns savory when heated)
Substitutes at Japanese supermarkets
Mix fish sauce (Nam Pla) with dried shrimp (similar flavor)
Pairing
Water spinach stir-fry, Cabbage stir-fry, Fried rice
Trivia
[Hardcore] Originally SE Asian condiments like Thai Kapi or Malaysian Belacan, but brought into seafood-rooted Taiwanese taverns and fully established as 'Xiajiang Chao Cai'. Smelling it raw gives an intense ammonia odor like 'soles of feet', making it a potent drug requiring caution for non-hardcore cooks.
Eating tips & etiquette
[Unique Eating] Frying thin-sliced pork belly with this Xiajiang and chili fuses pork fat sweetness and fermented shrimp umami into the greatest white rice friend in history!
Allergen
Shrimp