Translations:Shrimp paste/10/en

Varieties

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, Lao, Cambodian, Thai, 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.