Shrimp paste: Difference between revisions
Created page with "{{Short description|Fermented condiment}} {{Infobox food | name = Shrimp paste | image = A square of shrimp paste from Hung Kee store.jpg | caption = A shrimp paste in Hop Yick Market at Hong Kong | alternate_name = Prawn sauce | place_of_origin = Continental Southeast Asia | region = Southeast Asia, Southern China | creators = Cham and Mon people | course = | type = Condi..." |
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{{Short description|Fermented condiment}} | {{Short description|Fermented condiment}} | ||
{{Infobox food | {{Infobox food | ||
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In Thailand, shrimp paste is called ''kapi'' ({{langx|th|กะปิ}}); ({{langx|lo|ກະປິ}}). In Thailand is an essential ingredient in many types of ''[[nam phrik]]'', spicy dips or sauces, and in all [[Thai curry]] pastes, such as the paste used in ''[[kaeng som]]''. Very popular in Thailand is ''nam phrik kapi'', a spicy [[condiment]] made with fresh shrimp paste and most often eaten together with fried ''pla thu'' ([[Rastrelliger brachysoma|short mackerel]]) and fried, steamed or raw vegetables. In [[Southern Thailand]], there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet. ''Nam phrik maeng da'' is available in [[Hat Yai]] and [[Satun]] markets. The body fluids of the [[horseshoe crab]] (''maeng da'') are pressed and mixed with ''kapi'', giving a quite sweet taste. ''Nam phrik makham'' is ''kapi'' mixed with [[tamarind]] (''makham'') and is more sour. | In Thailand, shrimp paste is called ''kapi'' ({{langx|th|กะปิ}}); ({{langx|lo|ກະປິ}}). In Thailand is an essential ingredient in many types of ''[[nam phrik]]'', spicy dips or sauces, and in all [[Thai curry]] pastes, such as the paste used in ''[[kaeng som]]''. Very popular in Thailand is ''nam phrik kapi'', a spicy [[condiment]] made with fresh shrimp paste and most often eaten together with fried ''pla thu'' ([[Rastrelliger brachysoma|short mackerel]]) and fried, steamed or raw vegetables. In [[Southern Thailand]], there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet. ''Nam phrik maeng da'' is available in [[Hat Yai]] and [[Satun]] markets. The body fluids of the [[horseshoe crab]] (''maeng da'') are pressed and mixed with ''kapi'', giving a quite sweet taste. ''Nam phrik makham'' is ''kapi'' mixed with [[tamarind]] (''makham'') and is more sour. | ||
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]]. | 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]]''. | ||
===Mắm tôm=== | ===Mắm tôm=== | ||
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Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia. | Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia. | ||
After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture | After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture will darken and turn into a thick pulp. If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have broken-down beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency. The fermentation/grinding process is usually repeated several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers to be sold. Dried shrimp paste does not require refrigeration. | ||
==Availability== | ==Availability== | ||
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<!-- New links in alphabetical order please --> | <!-- New links in alphabetical order please --> | ||
{{div col|colwidth=30em}} | {{div col|colwidth=30em}} | ||
* | * [[Bagoong monamon]] | ||
* | * [[Budu (sauce)|Budu]] | ||
* | * [[Conpoy]] | ||
* | * [[Dried shrimp]] | ||
* | * [[Fish paste]] | ||
* | * [[Fish sauce]] | ||
* | * [[Garum]] | ||
* | * [[Kangkung belacan]] | ||
* { | * {[[Liquamen]] | ||
* | * [[List of Thai ingredients]] | ||
* | * [[Ma Wan]] island (Tin Liu village) for one the Hong Kong site producing the paste | ||
* | * [[Padaek]] | ||
* | * [[Prahok]] | ||
* | * [[Saeu-jeot]] | ||
* | * [[Sambal]] | ||
* | * [[Surströmming]] | ||
{{div col end}} | {{div col end}} | ||
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[[Category:Umami enhancers]] | [[Category:Umami enhancers]] | ||
{{二次利用|date=8 April 2025, at 18:49}} | {{二次利用|date=8 April 2025, at 18:49}} | ||
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