Translations:Shrimp paste/25/en: Difference between revisions

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Message definition (Shrimp paste)
Another common Thai food product is ''mun kung'', which is confusingly also commonly translated as "shrimp paste". ''Mun kung'' is orange, oily, and more liquid while ''kapi'' is grey, light purple or even black, and much more solid and crumbly. ''Mun kung'' is actually the fat from inside the head of the shrimp, from the organ that plays the role of the liver and pancreas, making it somewhat like a shrimp [[pâté]] or [[foie gras]]. The term "shrimp [[tomalley]]" may also be used for ''man kung'' although "tomalley" by default is generally assumed to be harvested from lobster or crab, and may also be used in English translations of the culinary extremely different Japanese food product ''[[kanimiso]]''.

Another common Thai food product is mun kung, which is confusingly also commonly translated as "shrimp paste". Mun kung is orange, oily, and more liquid while kapi is grey, light purple or even black, and much more solid and crumbly. Mun kung is actually the fat from inside the head of the shrimp, from the organ that plays the role of the liver and pancreas, making it somewhat like a shrimp pâté or foie gras. The term "shrimp tomalley" may also be used for man kung although "tomalley" by default is generally assumed to be harvested from lobster or crab, and may also be used in English translations of the culinary extremely different Japanese food product kanimiso.

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