https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AShrimp_paste%2F10%2FenTranslations:Shrimp paste/10/en - Revision history2026-09-11T22:11:31ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Shrimp_paste/10/en&diff=158758&oldid=prevFuzzyBot: Importing a new version from external source2025-06-26T11:58:02Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Varieties==<br />
Shrimp paste may vary in appearance from pale liquid sauces to solid chocolate-coloured blocks. Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish grey; while the type used for [[Burmese cuisine|Burmese]], [[Lao cuisine|Lao]], [[Cambodian cuisine|Cambodian]], [[Thai cuisine|Thai]], [[Indonesian cuisine|Indonesian]] cooking is darker brown. In the Philippines, they are commonly bright red or pink, due to the use of ''angkák'' ([[red yeast rice]]) as a colouring agent. While all shrimp paste has a pungent aroma, the scent of higher grade shrimp paste is generally milder. Markets near villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp paste varies between different Asian cultures in terms of smell, texture, and saltiness.</div>FuzzyBot