- Category
- Sauces and condiments
- State
- Paste
- Usual unit
- g
What it is
Shrimp paste is a condiment made by fermenting shrimp. It is used in cuisines across Southeast Asia and southern China, and regional names include terasi, belacan, kapi, mam tom and bagoong alamang. The product is not uniform: its color, texture, aroma and saltiness vary by style and preparation. Think of it as a family of concentrated regional pastes rather than a single standardized ingredient. Those differences matter when choosing a paste for a particular dish or deciding how much to add.
When to use it
Use shrimp paste when a dish calls for a concentrated seafood character, especially curries, sauces and dips. It is used in sambal in some regional cooking and can accompany fish or vegetables. In the Philippines, some styles are served with green mango. Because aroma and saltiness vary considerably, select a style that suits the recipe and start cautiously until you know how assertive your particular product is.
How to use it
Check the product style and package directions before cooking: some varieties are toasted or fried before being added, while others are mixed into a sauce or curry. Terasi, for example, is commonly toasted in a pan before use. You can also combine shrimp paste with chili, garlic, shallot and sugar for sambal. Begin with a small amount and taste before adding more; regional styles differ markedly in aroma, texture and saltiness. Do not assume that one brand or style will behave exactly like another.
Flavour and texture
Shrimp paste has a pronounced, concentrated seafood flavor and a pungent aroma. Its intensity and character vary by style and product. It may be pale gray-pink, darker brown or another shade, and can be sold in blocks or powder. Texture, aroma and saltiness are not consistent across regions or products, so taste carefully before adjusting a dish.
How to choose it
Look for a product clearly identified as shrimp paste and check the regional style on the label: terasi, belacan and kapi refer to different varieties. Choose with the intended dish in mind and consult the maker’s product information. Color alone does not establish style or quality; pastes come in different shades, and their aromas vary too.
Storage
Follow the manufacturer’s storage directions and check the label after opening. The available evidence describes products sold in blocks and powder but does not establish one storage method or shelf life for every style. Keep the product in its appropriate packaging and do not assume that instructions for one variety apply to another.
Substitutions
The closest substitute is another regional shrimp paste, such as terasi, belacan or kapi. They are not exact equivalents: aroma, texture and saltiness can differ. Choose the style that best suits the dish and adjust gradually rather than replacing it in an equal amount without tasting.
Common mistakes
Treating every shrimp paste as identical can change a dish’s flavor and saltiness. Avoid adding a large amount before tasting, and do not judge the product by color or aroma alone, since styles vary. Also check whether the variety you bought is intended to be toasted before it is added.
Safety and allergens
Shrimp paste is made from shrimp. Check the label to identify the seafood ingredient and follow the manufacturer’s directions; do not assume every product has the same composition or storage requirements.
Culinary uses
- Condiment for adding concentrated seafood flavor to sauces and curries
- Seasoning for dips and savory dishes
Recommended techniques
- Toast or fry terasi before adding it to a dish
- Mix into chili-based sambal or dipping sauces
Pairs well with
- Fish and vegetables
- Chili, garlic, shallot and sugar in sambal
- Green mango in Filipino-style servings
Frequently asked questions
Are shrimp paste and belacan the same thing?
Belacan is one regional style of shrimp paste, not a name for every variety. Other styles include terasi and kapi.
Does shrimp paste need to be toasted?
Some varieties, including terasi in the available description, are commonly toasted before use. Check the style and the product directions.
Why do shrimp pastes vary so much in smell and saltiness?
Regional varieties and preparation methods result in differences in aroma, texture and saltiness. Add the paste gradually and taste as you go.
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- ¿Por qué la muerte es origen de miedos y tabúes? doi.org
- The Essential Glossary of Cooking Terms for the Culinary Arts - Escoffier escoffier.edu
- revista del - Comité Científico aesan.gob.es
- Pasta de gambas - Wikipedia, la enciclopedia libre es.wikipedia.org
- Culinary Arts - Hennepin Technical College hennepintech.edu
- informe anual de indicadores - agricultura, pesca y alimentación servicio.mapa.gob.es
- Meet Chef Michael Miano | ICE Recreational Classes recreational.ice.edu
- Events for October 2026 – Classic Cooking Academy – An Arizona Culinary School ccacademy.edu
- Shrimp Scampi with Linguine – trial by fryer physics.bu.edu
- Shrimp Stir Fry Noodles – WorkWell Center workwell.usc.edu
- University Catering | Dining Services | Division of Student Life & Enrollment | University of Connecticut dining.uconn.edu
- UNIVERSITY O F MAINE A T A U G U S T A uma.edu
- Receta de Pasta con Gambas: Sabor Mediterráneo - Pasta Garofalo pasta-garofalo.com
- - YouTube youtube.com
- Pasta con gambas - LA CHINATA lachinata.com
