Question 1

How do I use shrimp paste in cooking?

Accepted Answer

Shrimp paste can be used in many ways in a variety of dishes. It is commonly used as a base flavor for curries, soups, and sauces, or mixed with herbs and spices to create dipping sauces and marinades.
 It adds a unique depth of flavor and umami taste to dishes. Remember to use it sparingly and gradually add more according to your taste preference.

Question 2

Can I fry shrimp paste directly?

Accepted Answer

Yes, your shrimp paste can be lightly fried to mellow out its bold aroma and help it combine better with the rest of the ingredients. Before using it in a dish, heat it up briefly in a little oil first.

Question 3

What does shrimp paste taste like?

Accepted Answer

Shrimp paste has a unique, strong, salty and pungent flavor profile. It adds a savory, umami taste to dishes.

Question 4

Why does shrimp paste smell strong?

Accepted Answer

The strong aroma of shrimp paste comes from the process in which it is made. Raw shrimp mixed with salt is fermented, causing a break down in proteins which results in a strong, pungent smell.

Question 5

Can I substitute shrimp paste with something else?

Accepted Answer

Yes, if you can't find shrimp paste or don't like its flavor, possible substitutes include fish sauce, soy sauce, or anchovy paste. However, note that the flavor profile will be slightly different.

Question 6

Can I use shrimp paste in non-Asian dishes?

Accepted Answer

Yes, you can be creative and use shrimp paste to boost the umami taste of non-Asian dishes, like stews and BBQ sauces. Think of it as using anchovy paste in Italian cuisine. Remember to use it in moderation to not overwhelm the dish’s other flavors.

Question 7

Can I consume shrimp paste raw?

Accepted Answer

No, shrimp paste should not be consumed raw because it is made of fermented shrimp. Always cook it before consuming, even if it's just heating it in a bit of oil.

Question 8

How do I reduce the strong flavor of shrimp paste?

Accepted Answer

If you find the flavor of shrimp paste too strong, use it sparingly and increase gradually according to your taste. Cooking/frying it can also alleviate the strong smell and taste. Furthermore, pairing it with robust flavors like garlic, chili, and lime can help to balance it out.

Question 9

Is shrimp paste gluten free?

Accepted Answer

Yes, shrimp paste is typically gluten-free as it is made primarily from shrimp and salt. However, always check the label for any additional ingredients.

Question 10

Is shrimp paste vegan or vegetarian?

Accepted Answer

No, shrimp paste is not vegan or vegetarian as it is made from fermented shrimp. For vegan or vegetarian alternatives, you could consider using miso paste, soy sauce, or mushroom-based seasonings for a similar umami profile.

Question 11

When does shrimp paste expire?

Accepted Answer

Shrimp paste typically has a long shelf life. Unopened, it can be good for up to three years depending on the specific brand and packaging. Once opened, it will usually stay fresh for 6-12 months if properly stored in the refrigerator. If it's homemade, it may last for 3-6 months in the refrigerator, but it's best to consume it as soon as possible to avoid the development of harmful bacteria. It can also be frozen to extend its shelf-life further. Once frozen, it should be used within a year for optimal taste and quality.

Question 12

How do you tell if shrimp paste is bad?

Accepted Answer

As shrimp paste is a fermented product, its smell is naturally strong and 'fishy'. However, a change in color from the usual pinkish-brown to a dark brown or black may indicate spoilage. Additionally, a sharp, sour or strong ammonia smell beyond the usual funkiness is a sign that it's gone off. Any visible mold growth also indicates that it's time to discard the paste. Finally, if the texture changes to become unusually dry, hard, or too liquid, that's another bad sign.

Question 13

Tips for storing shrimp paste to extend shelf life

Accepted Answer

• Always seal the jar tightly after use and refrigerate immediately. This reduces the exposure to air and keeps it fresh for longer.

• If you use shrimp paste sparingly and rarely, consider portioning it into smaller servings and freezing it. This way, you can defrost only the amount you need and leave the rest in the freezer.

• Remember, if freezing, put it in an airtight container or freezer bag, eliminating any air to avoid freezer burn and keep the paste at its best.

• Always use clean, dry utensils when scooping out the paste to avoid the introduction of bacteria.

• Do not keep the shrimp paste in the door of the fridge as the temperature is less stable there. A dedicated spot at the back of the fridge would be ideal.

Question 14

Analysis of shrimp paste

Accepted Answer

When it comes to cooking with shrimp paste, most people have trouble managing its pungent aroma and bold, often overpowering flavor. A common mistake people make is using too much shrimp paste, which can overwhelm and ironically, ruin the flavor of the dish. Remember, less is more when using shrimp paste. Start with a small amount, and slowly add more if needed. It's better to under-season in the beginning and gradually build up the taste to your liking. Other difficulties people face include incorporating it evenly throughout the dish. Heat it briefly in a little oil to mellow its aroma and make it easier to combine with the rest of the ingredients.

To get the most out of shrimp paste, consider using it as a base flavor. Start your cooking process by sautéing a small amount of it. This infuses the oil that you will then use to cook the other ingredients in. This not only evenly disperses the flavor throughout the dish, but it also tempers the strong taste and smell of the shrimp paste. However, if the flavor is too intense, pair it with other robust flavors like garlic, chili, and lime juice to balance it out. Another pro tip is using it as a secret ingredient to boost the umami taste in non-Asian dishes, such as stews, BBQ sauces, just like how anchovy paste is used in Italian cuisine.

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