What is a shrimp paste?

Shepherd with shrimp or shrimp sauce is similar to fish sauce and is most often used to spice or create a sauce or immersion. It comes from Southeast Asia and the southern part of China. Each area has a different name for it and causes the paste a little differently from the others, but the basic procedures and ingredients are the same. It has a strong, fish odor until it mixes with other ingredients and is not cooked. Usually it should add a hint of taste and is not used in large quantities when adding to the meal.

To form a shrimp paste, the producer must mix shrimp and salt. Then he waits for the shrimp to be fermented, the process of helping with the added salt and then crushes the mixture into a strong paste. It also places the mixture on the sun to allow it to dry. Depending on how the paste is made, it may be a thin liquid or a strong block. The colors move from light pink to dark brown.

It is necessary to cook shrimp paste before eating; It should not be eaten raw. It creates an excellent source of vitamin B and protein. Chefs canUse many different ways depending on their cooking and preferences style. It extends from mixing with food for a strong taste of shrimp to simply create a tasty sauce. Adding other ingredients and cooking paste for shrimp helps eliminate unpleasant odors.

There are many variations of shrimp trap, depending on the ground that uses it. The Indonesian shrimp paste is called "terraces", while in the Philippines it is called "Bagong Alang". Its similarities to the fish sauce come from the process. Both use the fermentation process to create a sauce or paste. The main difference in the fish sauce is its thin, liquid consistency and the way in which it is served in bottles and not in dense blocks.

For the first time use of shrimp in the bowls, the traditional recipe was followed. Too much adding can create a overwhelmed taste that destroys a sauce or a drop. While some chefs may not want to store a paste in their kitchens, others find that replacing a different spice instead of a pasteThe same distinct taste that is found in the original bowl. The chef can store a paste somewhere where its fragrance is less noticeable.