Shrimp paste

Tiny shrimp salted and fermented to a purplish-grey paste with a ferocious smell and a deep savoury taste. A teaspoon flavours a whole plate of stir-fried water spinach, steamed pork or fried rice. A common bottle is Lee Kum Kee Fine Shrimp Sauce, for example.

Cautions: read first

• Contains shrimp (a crustacean), a mandatory-declaration allergen in Australia; very salty, so no extra salt is usually needed.

Preparation

Fry it briefly in a little oil before the vegetables go in.

Origin

Tai O in Hong Kong and the Guangdong coast. At Coles and Woolworths, Lee Kum Kee 227g for example; cheaper at Asian grocers.

Availability in Australia

Easy to find

Pairs well with