Shrimp Paste

 

Benefits: Rich in vitamin D, calcium,  and omega-3 fatty acids

 

Shrimp paste, or Kapi, is a flavouring ingredient derived from the traditional food preservation techniques of coastal villagers and fishermen. It is a crucial ingredient in dishes like Nam Prik, or the chilli dips, most of which contain shrimp paste as a main ingredient. Also highlighting the quality of shrimp paste is Khao Kluk Kapi, or rice tossed with shrimp paste and served with various garnishes. 

Thai shrimp paste is made by fermenting krill with salt for a long period of time. The mixture is then sun-dried and pounded into a fine texture before undergoing another fermentation process to develop its flavour and allowing it to be stored for extended periods. During the fermentation process, wood or leaves are used to cover the shrimp paste to prevent air contact, as exposure to air would cause the paste to turn an unattractive yellow and develop a musty odour. 

Different regions in Thailand produce shrimp paste with variations in names, aroma, colour, taste, texture, and saltiness according to local preferences. It is a popular product of the coastal areas throughout the country. Shrimp paste isn't only a seasoning unique to Thai cuisine but also a shared culinary tradition in Southeast Asia, too. Countries like Myanmar, Indonesia, Malaysia, Vietnam, and the Philippines all include shrimp paste in their cuisine. In some regions of China, shrimp paste is also used as an ingredient in cooking.

Shrimp paste contributes to strong bones and teeth due to its high content of vitamin D and calcium. Additionally, it helps lower cholesterol and triglyceride levels because it contains Omega-3 fatty acids obtained during fermentation, which help remove clogged fats from the blood vessels.

 

Common Name: Shrimp Paste