Shrimp paste is made from crushed or ground shrimp. Like fish sauce, it is salted and fermented. The flavour is similar to fish sauce, except it is quite a bit stronger and, well…shrimpier. 

It is commonly used in Southeast Asian and Southern Chinese cuisines. Here are some dishes you can use shrimp paste in…

* Char Kway Teow (Malaysian Rice Noodle Stir-fry)
* Khao Soi (Thai Curry Noodle Soup)
* Stir-fried conch with vegetables and fried tofu (Cantonese)
* Stewed eggplant and tofu use shrimp sauce (Cantonese)
* Stir-fried water spinach with shrimp paste (Malaysian)

Nutritional Information:
(Typical analysis per 100g)
Energy 722kJ
Protein 33.8g
Fat Total 2.4g
- Saturated 1.1g
Carbohydrates 3.9g
- Sugars 0 g
Sodium 9600mg

Ingredients:
Shrimps, salt, vegetable oil

Allergens:
Packaged in a facility that processes peanuts, wheat and milk products

Storage:
Store item in an airtight container in a cool dry place.

Shelf Life:
Up to 12 months if stored correctly. See label for Best Before date.