Shrimp paste
Shrimp Paste
Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai and belacan in Malay.
Pronunciation
- English: /ˈʃrɪmp peɪst/
- Indonesian: [təˈrasi]
- Burmese: [ŋa̰pḭ]
- Thai: [kʰāːpīʔ]
- Malay: [bəla.tʃan]
Etymology
The term "shrimp paste" is a direct translation of its names in many Asian languages. The word "shrimp" comes from the Old Norse skreppa, meaning "thin person", while "paste" comes from Latin pasta, meaning "dough, pastry cake, paste".
Usage
Shrimp paste is made from fermented ground shrimp mixed with salt. It is used as a flavoring and is an essential ingredient in many dishes, such as curries, soups, and dips. It has a strong, salty flavor and a pungent aroma.
Related Terms
- Fermentation (food)
- Condiment
- Cuisine of Southeast Asia
- Cuisine of South Asia
- Cuisine of Southern China
See Also
External links
- Medical encyclopedia article on Shrimp paste
- Wikipedia's article - Shrimp paste
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