Dried shrimp paste

Dried shrimp paste is a traditional ingredient used in various cuisines, especially in Southeast Asian gastronomy and in some regions of Latin America. It is a fermented paste made from ground dried shrimp, which develops an intense, salty, and umami flavor, adding depth and character to dishes.

Its origin is primarily in countries such as Thailand, Vietnam, the Philippines, and Indonesia, where it is a fundamental condiment in sauces, soups, stews, and marinades. In Latin America, although less common, it is used in some coastal areas with similar variations to intensify the seafood flavor in various preparations.

Properties: In addition to its intense flavor, dried shrimp paste is rich in proteins and minerals such as calcium and iron, derived from the crustaceans. Due to its fermentation process, it may contain probiotics that promote digestive health, although its consumption should be moderate due to its high sodium content.

Synonyms in Spanish (Latin America): in different regions it may be known as pasta de camarón seco, pasta de camarones fermentados, or simply pasta de mariscos secos. In some areas, it is also called manteca de camarón seco, although this term is less common.

This ingredient is ideal for enhancing flavors in recipes for broths, rice, sauces, and seafood or meat dishes, adding an authentic and distinctive touch to your preparations.