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


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).


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

Keep it in the fridge once opened.