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Shrimp paste being dried under the sun in Ma Wan, Hong Kong. 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. It is sold either in its wet form or sun-dried and either ...
Prahok – Cambodian salted and fermented fish paste; Shrimp paste – made from fermented ground shrimp, either from fresh shrimp or dried ones, with the addition of salt. Prepared shrimp paste often has oil, sugar, garlic, chili, and other spices added. Saeu-jeot
Several of its species are important for the production of shrimp paste in Southeast Asia, including A. japonicus, which is the world's most heavily fished species of wild shrimp or prawn in terms of total tonnage [2] and represent the majority of non-human animals killed for food in terms of number of individuals.
Meat paste or Potted meat food product usually produces a homogeneous texture and flavor suitable for a spread. Pâté is finely chopped, finely ground or pureed highly seasoned meat, whether fish, beef, pork, liver, or other organs. [10] Shrimp paste is made from fermented ground shrimp, either from fresh shrimp or dried ones, with the ...
Shrimp paste: Southeast Asia: Made from fermented ground shrimp, sun dried and either cut into fist-sized rectangular blocks or sold in bulk. An essential ingredient in many curries and sauces. Shrimp paste can be found in many meals in Southeast Asia, often as an ingredient in dip for fish or vegetables. Physically processed Anchovette England
The name consists of the two Korean words saeu (새우, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp. [2]
Traditional balchão uses a paste made from dried shrimp known as galmbo in Konkani. Its ingredients may include prawns, oil, onions chopped fine, tomatoes, garlic paste or cloves, ginger paste or ginger, dried red chillies, cumin seed, mustard seeds, cinnamon, cloves, sugar, vinegar and salt. [3]
However, in Bangladesh their shrimp paste is called "nappi". [1] In addition, due to the Burmese migrants' introduction of ngapi in Mizoram, it is called "nghapih" using the Mizo orthography but refers to shrimp paste. [2] In English, ngapi was previously spelt in numerous ways, among them ngapee, [3] nga-pee [4] and gnapee. [5]
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