Shrimp paste

Shrimp paste
Shrimp paste
Chinese name
Traditional Chinese	蝦醬
Simplified Chinese	虾酱
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	xiājiàng
Yue: Cantonese
Jyutping	haa1zoeng3
Alternative Chinese name
Traditional Chinese	蝦膎
Simplified Chinese	虾膎
Hokkien POJ
Transcriptions
Southern Min
Hokkien POJ	hê-kê (Taiwanese Hokkien)
Second alternative Chinese name
Traditional Chinese	鹹蝦醬
Simplified Chinese	咸虾酱
Jyutping
Transcriptions
Yue: Cantonese
Jyutping	haam4haa1zoeng3 (Cantonese)
Burmese name
Burmese	ငါးပိ (nga:pi.)
Vietnamese name
Vietnamese alphabet	mắm tôm
Hán-Nôm	𩻐𩵽
Thai name
Thai	กะปิ
RTGS	ka-pi
Malay name
Malay	belacan
Indonesian name
Indonesian	terasi
Filipino name
Tagalog	bagoóng alamáng
Lao name
Lao	ກະປິ (kapi)
Khmer name
Khmer	កាពិ (kābi)

Shrimp paste
	A shrimp paste in Hop Yick Market at Hong Kong
Alternative names	Prawn sauce
Type	Condiment
Place of origin	Continental Southeast Asia
Region or state	Southeast Asia, Southern China
Created by	Cham and Mon people
Main ingredients	shrimp or krill and salt
	Cookbook: Shrimp paste; Media: Shrimp paste;

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.

^ ^a ^b Joshi, V.K. (2016). Indigenous Fermented Foods of South Asia. CRC Press. p. 22. Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people of Indo-china, from where it diffused southwards to insular Southeast Asia.

[Joshi-1] Joshi, V.K. (2016). Indigenous Fermented Foods of South Asia. CRC Press. p. 22. Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people of Indo-china, from where it diffused southwards to insular Southeast Asia.

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