A key ingredient to Malaysian food. The use of natural ingredients in Malaysian food never ceases to amaze. Using great combinations of shrimp paste / tamarind and palm sugar in curries and rice dishes really brings out the natural salts, sweets and sours...

What?: 80% Shrimp Extract, 18% Salt 2 % Sugar

How?:

Often used in Malaysian curries and rice dishes to add natural saltiness to the dish. Some find the taste quite overpowering, use sparingly as the ground shrimp can sometimes add a slight bitterness to the food. 1 tsp of shrimp paste along with a good glug of Kecap Manis (sweet soya sauce) creates a very authentic 'Malay' taste when added to a bit of fried rice (in Malay Nasi Goreng).

Where?:

Most Chinese or Asian supermarkets will stock shrimp paste in their South East Asian isles.

Keep it in the fridge once opened.