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Fermented shrimp paste

Commonly used in

Vietnamese cuisine

and

Thai cuisine

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Fermented shrimp paste is a food product made from fermented shrimp or small fish. It is commonly used in Southeast Asian cuisines to add flavor and texture to dishes. The fermentation process alters the flavor, smell, and color of the paste, giving it a distinctive aroma and taste. It is often used in curries and stews, or simply eaten as a condiment.

Ingredients

Fermented shrimp paste usually consists of ground shrimp or small fish, salt and flavors such as garlic and chili. It is also sometimes made with seasonings such as sugar, fish sauce, lime juice or soy sauce. Depending on the region and recipe it can also include things such as onions, ginger, lemongrass, tamarind paste or other spices.

Nutritional Facts

Fermented shrimp paste is a high-calorie food, providing about 85 calories per tablespoon. It is low in carbohydrates, but does contain protein and some dietary fiber. The paste also contains significant amounts of calcium, iron and other minerals. It may also provide small amounts of vitamins such as vitamin C, thiamin and riboflavin.

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