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About: Shrimp paste     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatFoodIngredients, within Data Space : dbpedia.org associated with source document(s)

Type: ThingFoodyago:WikicatCondimentsyago:Animal100015388yago:Arthropod101767661yago:Component103081021yago:Condiment107810907yago:Crustacean101974773yago:Flavorer107809368yago:Food100021265yago:Foodstuff107566340yago:Ingredient103570709yago:Ingredient107809096yago:Invertebrate101905661yago:LivingThing100004258yago:Matter100020827yago:Object100002684yago:Organism100004475yago:Part103892891yago:PhysicalEntity100001930chemical compoundFoodyago:Sauce107829412yago:Substance100020090yago:Whole100003553yago:WikicatEdibleCrustaceansyago:WikicatFermentedFoodsyago:WikicatFishSaucesyago:WikicatFoodIngredients New Facet based on Instances of this Class

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern 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.