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Shrimp paste has several varieties based on the ingredients, taste, color, and processing method. Below is a list of some of the most common types.
Fermented shrimp paste
This common shrimp paste variation is made with ground shrimp and salt, which are then left to ferment in a container for several months or years. This allows the flavor to deepen and change. It is stinky and thick. Popular in Southeast Asia, it is frequently used in curries, sauces, and other regional meals. In the Western areas of Thailand, pungent and sticky varieties are more common.
Dried shrimp paste
This is made from sun-dried shrimp amalgamated into a paste. The drying process intensifies the flavor and can yield a clearer, lighter-colored paste. Commonly used in China, it may be less pungent than fermented varieties.
Boiled shrimp paste
This paste is made by boiling shrimp with rice and salt to produce a thick paste. This paste is less pungent and has a milder flavor that can be used in less spicy recipes like sauces and soups. It is largely consumed in Myanmar.
Shrimp sauce
This is similar to shrimp paste but has a thinner consistency. It is produced by mixing shrimp with vinegar or oil and is often bottled for retail distribution. It is largely used in Chinese cuisine.
Thai shrimp paste (Nam Phra)
This has a strong smell, is dark in color, and is thick in consistency. It is typically made with shrimp, salt, and sugar and is often included in Thai recipes. It is largely used in Thai food for dishes like curry, fried rice, and balmy.
Shrimp or prawns
This is the main ingredient in shrimp paste, and uses both small shrimp and prawns. Shrimp is often preferred due to their size. Larger shrimp are suitable for drying or for use in dishes where the paste has a milder flavor profile. While smaller shrimp are fermented to produce a stronger-flavored paste, it is mostly in Southeast Asian cuisines.
Salt
This is a vital ingredient for shrimp paste preservation. It inhibits the growth of harmful bacteria and is essential to the fermentation process, which is responsible for developing the paste's unique flavor. Used to control the level of salt in the paste to achieve the desired taste and increase shelf life. Without enough salt, the paste spoils and becomes inedible.
Rice or rice bran
This is used particularly in boiled paste varieties to aid in the fermentation process and act as a carbohydrate source for the shrimp. It helps to produce a thicker paste during cooking or fermentation. Acts as a microbial stabilizer within the paste, contributing to flavor complexity and texture.
Sugar
Mostly added in shrimp paste to balance the intensity of salt and serve as food during fermentation, allowing the microorganisms to produce acids that can enhance flavor and act as a preservative. A small amount of sugar is added only to the Thai shrimp paste to reduce its salty taste.
Acidic liquids (e.g., vinegar or lime juice)
This is used in some recipes to inhibit bacterial growth and increase paste shelf life. It is used to achieve a more consistent product when combined with shrimp and salt during processing to prevent spoilage. These liquids balance the strong flavors for a milder paste.
Packed with nutrients
Shrimp paste is nutritional and a highly protein-rich condiment. It helps in providing protein needed by the body to build and repair tissues and produce essential neurotransmitters and hormones. It contains a variety of vitamins such as B vitamins for metabolism, energy production, and brain function. Shrimp paste contains minerals like iron to enable oxygen transport in the body and selenium, which helps antioxidants protect the body against oxidative stress.
Fermentation health benefits
The shrimp paste is fermented and contains probiotics, which are healthy bacteria that improve gut health. It aids food digestion and absorption, boosts the immune system, and promotes overall gut health. Also helps in the production of vitamins B12 and K2, which contributes to gut health.
Flavor enhancer
Shrimp paste acts as an intense flavor enhancer when added to food. It brings depth and umami to meals, enabling the reduction of other seasonings. It is highly concentrated and needs only a small amount to achieve a significant flavor balance, and this makes it great for improving taste without adding bulk to the dish.
Preservation
It is used as a condiment in the past and helps to preserve and extend the shelf life of seafood. The fermentation process helped prevent food spoilage and allowed the nutritional content to be preserved over a more extended period.
Sustainable use
Using shrimp paste reduces waste and provides a way to use by-products of the shrimping industry. It is produced using smaller shrimp, which may not be used in other recipes. This supports sustainability in seafood management and reduces environmental impact.
Culinary uses
Shrimp paste is widely used in Southeast Asian cuisines as a flavoring ingredient. It is commonly found in dishes like curries, sambals, sauces, and marinades to add depth and umami. Shrimp paste is used as a seasoning for meats and vegetables before grilling or roasting to enhance the taste. Combine shrimp paste with lime juice, chilies, and herbs to create flavorful dips and condiments like Thai Nam Prik.
Fermentation and preservation
Shrimp paste is used as a traditional method of fermenting and preserving seafood, allowing longer storage. It acts as a natural preservative by inhibiting the growth of bacteria and using salt to extend the shelf life of fish and other seafood. It was historically used to prevent food waste and ensure a reliable food supply in coastal regions that had easy access to shrimp.
Aromatic ingredient
Shrimp paste has a strong, pungent smell that dissipates once cooked and helps other foods absorb its flavor. It is utilized in the preparation of certain dishes to cook with strong, savory aromas that enhance the overall taste and smell profile, especially in stews and curries. Used in small quantities, shrimp paste can significantly boost the flavor of soups, stews, and sauces in which it is incorporated.
Historical uses
In ancient times, shrimp paste was primarily made as a means of conserving nutrients and preventing the spoilage of caught shrimp. It was originally created out of necessity to extend the life of food. It was then evolved into a valued ingredient with culinary and preservation purposes.
Animal feed
Prawn paste that is expired or not fit for human consumption can be discarded and processed into animal feed. It is a protein-rich supplement for livestock and aquaculture feed to promote growth and development.
Cool, dry place
Unopened shrimp paste can be stored in the pantry. Store it in a cool and dry area unless stated otherwise by the producer. Refrigerate shrimp paste after it has been opened to keep it fresh and prevent it from going rancid. Store them in a container with a tight lid to avoid exposure to air, which can cause the paste to dry out and lose flavor.
Refrigeration
Keep shrimp paste in the refrigerator after it has been opened. Remain doing this unless advised otherwise by the manufacturer. The cold temperature keeps the paste fresh and slows down its spoilage. Always use a clean, dry utensil to scoop out the paste from the jar to avoid contamination and water issues in the paste.
Freezer
Consider freezing shrimp paste for long-term storage. Keep it in the freezer-safe container or ice cube tray for easy portioning. The cold temperature will help preserve flavor and texture and extend shelf life for several months. It is best to thaw only what is needed and not repeatedly thaw and refreeze to maintain quality.
Airtight containers
Shrimp paste can be kept in an airtight container even outside the fridge to minimize exposure to air and maintain its moisture and aroma. Ensure the container has a tight seal to prevent the paste from drying and losing its potency. Store it in a dark container to prevent light exposure, which can degrade its color and flavor over time.
Keep away from moisture
It can last longer if kept moisture-free, as excess water can cause the shrimp paste to spoil or grow mold. Adding a small amount of dry ingredient like rice or quick drying silica gel in the container can help absorb moisture and prolong shelf life.
No, it is recommended to cook shrimp paste because cooking helps to mellow its strong flavor, reduces its pungency, and ensures that any bacteria present in the paste are killed. It can also enhance its umami taste, making it more enjoyable when incorporated into dishes.
The average shrimp paste user consumes between 1 and 5 teaspoons per day. This is because it is highly concentrated and only a small amount is needed to flavor a dish.
Shrimp paste doesn’t contain blood but is made from ground shrimp, and the ground mixture may contain vestiges of the shrimp shell and internal particles, but it doesn’t contain literal blood like other animal products.
The shrimp paste is healthy because it is a protein-rich condiment and is slightly low in fat. It also contains minerals like iron and selenium, which contribute to metabolic functions and support the immune system.
Homemade shrimp paste that hasn’t been commercially produced lasts about 6 to 12 months when refrigerated and about 1 to 2 years when frozen. Store-bought shrimp paste can last 1 to 2 years, depending on the expiry date and storage conditions.
