Shrimp paste being dried under the sun in Ma Wan, Hong Kong
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
^ abJoshi, V.K. (2016). Indigenous Fermented Foods of South Asia. CRC Press. p. 22. Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people of Indo-china, from where it diffused southwards to insular Southeast Asia.
