What Is Shrimp Paste? The Complete Guide to Belacan, Kapi, and Terasi

Last updated: March 01, 2026

Shrimp paste is one of the most essential — and most misunderstood — ingredients in Asian cooking. Walk into any kitchen across Southeast Asia and you will find a jar of this pungent, deeply savory condiment tucked alongside the soy sauce and fish sauce. Known as belacan in Malaysia, terasi in Indonesia, kapi in Thailand, mam tom or mam ruoc in Vietnam, and bagoong alamang in the Philippines, shrimp paste is the invisible backbone of countless dishes — from fiery sambals to fragrant curries to simple stir-fries that taste unmistakably ”right.”

If you have ever wondered why your homemade laksa or nasi goreng does not quite match what you had in a hawker stall, the missing link is almost certainly shrimp paste. This guide covers everything you need to know: what shrimp paste is, how it is made, the many regional varieties, how to buy and store it, substitution options, nutritional benefits, and over five recipes that showcase its power.

What Is Shrimp Paste?

Shrimp paste is a fermented condiment made from tiny shrimp or krill that have been salted, ground, and left to ferment for weeks or months. The result is a dense, intensely flavored paste that ranges in color from pale grayish-pink to dark purplish-brown, depending on the variety and country of origin. Its flavor is profoundly umami — salty, funky, and complex in a way that no single ingredient can replicate.

Think of shrimp paste as the Southeast Asian counterpart to anchovy paste in Mediterranean cooking or miso in Japanese cuisine. You rarely eat it on its own (with a few Vietnamese exceptions). Instead, you use small amounts to build depth and savory complexity in sauces, curries, stir-fries, and dipping condiments. A teaspoon of shrimp paste can transform a flat-tasting dish into something with the multi-layered umami punch that defines great Southeast Asian cooking.

History and Origins of Shrimp Paste

The history of shrimp paste stretches back centuries to the coastal fishing communities of Southeast Asia. Before refrigeration existed, preserving the day’s catch was a matter of survival. Fishermen discovered that mixing small shrimp and krill with generous amounts of salt and allowing the mixture to ferment in the tropical heat created a shelf-stable product with extraordinary flavor.

The earliest records of fermented shrimp products appear in Chinese texts dating to at least the 8th century, though the practice almost certainly predates written documentation. As trade routes expanded across the South China Sea and the Strait of Malacca, variations of shrimp paste evolved independently in Thailand, Malaysia, Indonesia, Vietnam, the Philippines, Myanmar, and beyond.

Each culture adapted the basic principle — fermented shrimp plus salt — to local tastes and available species. Thai kapi tends to be smoother and milder. Malaysian belacan is firmer, drier, and more intensely pungent. Indonesian terasi is often formed into hard blocks and sometimes sun-dried to a nearly brick-like consistency. Filipino bagoong ranges from chunky and wet to smooth and saucy. These regional differences are not just cosmetic; they influence how each paste performs in its home cuisine’s dishes.

Today, shrimp paste remains a pantry staple for hundreds of millions of people. It has also gained traction among Western home cooks and professional chefs looking to add authentic depth to Southeast Asian dishes — and increasingly, to fusion and modern cooking as well.

Varieties of Shrimp Paste by Country

Understanding the regional varieties of shrimp paste helps you choose the right one for your recipe. While they all share the same fermented-shrimp foundation, the texture, intensity, and typical uses differ significantly.

Name	Country	Texture	Color	Intensity	Common Uses
Belacan	Malaysia	Hard, dry block	Dark brown to purple-black	Very strong	Sambal belacan, laksa paste, nasi lemak sambal
Terasi / Trassi	Indonesia	Firm block, sometimes crumbly	Dark brown	Very strong	Sambal terasi, nasi goreng, sayur asem
Kapi	Thailand	Soft, moist paste	Dark pinkish-brown	Moderate to strong	Green curry paste, pad thai, nam prik
Mam Tom / Mam Ruoc	Vietnam	Wet, saucy liquid	Purple-gray	Very strong, funky	Bun dau mam tom, dipping sauces
Bagoong Alamang	Philippines	Wet, chunky or smooth	Pink to grayish	Moderate	Kare kare condiment, pancit, green mango dip
Ngapi	Myanmar	Soft paste	Dark gray-brown	Strong	Ngapi yay (dipping sauce), curries, mohinga
Saeu-jeot	Korea	Wet, salted whole shrimp	Pinkish	Moderate	Kimchi, jjigae, dipping sauces

Malaysian Belacan

Belacan is arguably the most well-known variety outside of Asia. It comes in hard, compressed blocks that you slice or break off as needed. Before using belacan in most recipes, you toast it — either in a dry pan, over an open flame, or wrapped in foil under a broiler — until it becomes fragrant and slightly crumbly. This toasting step mellows the raw pungency and unlocks a deeper, smokier aroma that is essential for dishes like sambal belacan, the fiery chili condiment served with nasi lemak and countless other Malaysian meals.

Thai Kapi

Thai kapi is softer and wetter than belacan, sold in small tubs or jars. It is a key ingredient in Thai curry pastes — green, red, and massaman — where it provides the savory foundation that balances the heat from chilis and the sweetness from coconut milk. Kapi is also essential in nam prik kapi, a beloved Thai chili dip, and even appears in pad thai recipes to round out the tamarind-based sauce.

Vietnamese Mam Tom

Vietnamese mam tom stands apart because it is often consumed in its raw, uncooked state as a dipping sauce. Mixed with lime juice, sugar, chili, and sometimes pineapple, it becomes the accompaniment for bun dau mam tom — a Hanoi street food classic of fried tofu, rice noodles, and herbs. The aroma of mam tom is legendarily potent; even many Vietnamese people have a love-or-hate relationship with it. But for those who appreciate it, nothing else comes close to its deeply complex, funky flavor.

Filipino Bagoong

In the Philippines, bagoong alamang (fermented shrimp paste) ranges from the raw, chunky pink variety to the sautéed version called ginisang bagoong — cooked with garlic, onions, vinegar, and sugar until it becomes a sweet-savory condiment. Ginisang bagoong is the essential accompaniment to kare kare (oxtail peanut stew) and is also eaten alongside green mangoes as a snack.

How Shrimp Paste Is Made

The production of shrimp paste follows a time-honored process that has changed remarkably little over centuries:

1. Harvesting: Tiny shrimp or krill — often species too small for direct consumption — are harvested from coastal waters, estuaries, or river mouths.
2. Salting: The fresh shrimp are mixed with a generous amount of sea salt, typically at a ratio of about 3:1 (shrimp to salt) or higher. The salt draws out moisture and begins the preservation process.
3. Grinding: The salted shrimp are ground or pounded into a paste. Traditionally this was done with a mortar and pestle; modern production often uses mechanical grinders.
4. Fermenting: The paste is packed into containers or spread on mats and left to ferment. Depending on the variety, fermentation can last anywhere from a few weeks to several months. Sun-drying may be alternated with re-packing to concentrate flavor.
5. Forming: Some varieties (like belacan and terasi) are shaped into blocks or cakes. Others remain as a soft paste in jars.

The fermentation process is where the magic happens. Naturally occurring enzymes and bacteria break down the shrimp proteins into free amino acids — particularly glutamic acid, the same compound responsible for the umami taste in soy sauce, parmesan cheese, and aged meats. This is why shrimp paste delivers such a powerful savory punch despite being used in small quantities.

How to Buy Shrimp Paste

Choosing the right shrimp paste depends on what cuisine you are cooking and where you shop. Here are practical tips for buying with confidence.

Where to Find It

Shrimp paste is available at Asian grocery stores, Southeast Asian specialty markets, and online retailers. Most well-stocked Asian supermarkets carry multiple varieties. It is usually shelved near the fish sauce, hoisin sauce, and other fermented condiments.

What to Look For

• Match the variety to your recipe. If making Thai curry paste, buy Thai kapi. For Malaysian sambal, get belacan. For Filipino kare kare, use bagoong alamang. Cross-substituting works in a pinch, but for the most authentic flavor, use the regional variety the recipe calls for.
• Check the ingredient list. The best shrimp paste contains just shrimp (or krill) and salt. Avoid products with a long list of additives or preservatives.
• Look at the color and texture. Good belacan should be uniformly dark and firm. Kapi should look moist and smooth. Avoid any paste that has visible mold (a small amount of white salt crystals is normal for block types).
• Smell is not a defect. Shrimp paste is supposed to smell pungent. A strong, fermented aroma is a sign of quality, not spoilage.

Recommended Brands

For belacan: Cap Udang (Penang Belacan), Fern’s Belacan. For kapi: Pantai Norasingh, Mae Krua. For terasi: Cap Udang Terasi, ABC brand. For bagoong: Barrio Fiesta Ginisang Bagoong, Kamayan brand. Korean saeu-jeot is widely available from CJ or Haechandle brands.

How to Store Shrimp Paste

One of the greatest advantages of shrimp paste is its remarkable shelf life. The high salt content and fermentation process make it naturally resistant to spoilage.

• Block types (belacan, terasi): Wrap tightly in plastic wrap and then place in a resealable bag or airtight container. Store in the refrigerator. It will keep for years — literally. Some cooks store it at room temperature in a cool, dry place, but refrigeration is safer and keeps the aroma contained.
• Soft paste types (kapi, mam tom): Keep the jar tightly sealed in the refrigerator after opening. Use a clean, dry spoon each time to avoid introducing moisture. Lasts 1-2 years easily once opened.
• Wet types (bagoong): Refrigerate after opening. Sautéed bagoong (ginisang) keeps well for months in the fridge.
• Containing the smell: Shrimp paste has a strong aroma. Double-wrapping in plastic and storing inside an airtight container is recommended to prevent it from flavoring everything else in your fridge.

You can also freeze shrimp paste for even longer storage. Cut block types into small portions before freezing so you can thaw only what you need.

How to Cook with Shrimp Paste

The single most important rule when cooking with shrimp paste is: a little goes a long way. Start with half a teaspoon and build up. The intense flavor mellows and integrates when cooked, but it can overwhelm a dish if overused.

Toasting

For block-type shrimp paste (belacan, terasi), toasting before use is traditional and highly recommended. Wrap a small piece in foil and place it in a dry skillet over medium heat for 1-2 minutes per side, or hold it with tongs over an open gas flame until it becomes fragrant and slightly charred. Toasting transforms the raw, sharp pungency into a deeper, roasted aroma that blends more harmoniously into dishes.

Frying

In many recipes, shrimp paste is fried in oil as part of a spice paste or aromatics base. When making curry pastes, sambals, or stir-fry sauces, the shrimp paste goes into hot oil along with ingredients like garlic, shallots, chilis, and lemongrass. The frying cooks out the raw edge and integrates the umami into the dish’s fat base, creating a flavor foundation.

Dissolving

For soups and liquid-based dishes, you can dissolve shrimp paste directly into the broth or cooking liquid. Mash it with a spoon against the side of the pot to break it up. This technique works well for laksa, tom yum, and other brothy dishes where you want background umami rather than a prominent shrimp-paste flavor.

Raw (Vietnamese Style)

Vietnamese mam tom is unique in that it is often served uncooked. It is thinned with lime juice, sweetened with sugar, spiked with chili, and sometimes enhanced with a splash of rice vinegar. This raw preparation has the most intense flavor and aroma of any shrimp paste application.

Shrimp Paste Substitutes

While nothing perfectly replicates the depth of fermented shrimp paste, these substitutes can work when you are in a pinch or need an alternative for dietary reasons.

Substitute	Ratio (per 1 tsp shrimp paste)	Best For	Notes
Fish sauce	1 tablespoon	Curries, stir-fries, soups	Closest umami match. Adds liquid, so reduce other liquids slightly.
Anchovy paste	1 teaspoon	Curry pastes, stir-fries	Similar fermented-seafood funk. Widely available in Western supermarkets.
Miso paste (red/dark)	1 tablespoon	Stir-fries, soups, marinades	Vegan-friendly option. Provides umami and salt but lacks the seafood depth.
Soy sauce	1 tablespoon	Stir-fries, fried rice	Basic umami replacement. Missing the fermented-shrimp complexity. Add a pinch of MSG for depth.
Dried shrimp (ground)	1 tablespoon, ground fine	Stir-fries, fried rice, sambals	Provides shrimp flavor without the fermented funk. Toast and grind in a spice grinder.
Fermented soybean paste (doenjang or tauchu)	1 teaspoon	Curries, stir-fries	Vegan. Has fermented depth but a different flavor profile. Works as a base-layer umami source.
Oyster sauce	2 teaspoons	Stir-fries, noodle dishes	Provides savory sweetness. Less funky. Best combined with a dash of fish sauce for more complexity.

Tip: For the most convincing substitute without actual shrimp paste, combine 1 tablespoon of fish sauce with 1 teaspoon of dark miso paste. This approximates both the fermented seafood depth and the thick consistency.

5+ Recipes That Use Shrimp Paste

These recipes showcase shrimp paste in its most iconic and delicious applications across Southeast Asian cuisines.

1. Sambal Belacan (Malaysian Chili Paste)

Sambal belacan is the quintessential Malaysian condiment — a fiery, pungent blend of toasted belacan, fresh red chilis, and lime juice pounded together with a mortar and pestle. It is served alongside nasi lemak, fried noodles, rice dishes, and practically anything that needs a flavor boost.

Ingredients: 2-inch piece of belacan (toasted), 8-10 fresh red chilis (deseeded if desired), 2 bird’s eye chilis, juice of 2 limes (calamansi preferred), 1 teaspoon sugar, salt to taste.

Method: Toast the belacan in foil over a flame or dry pan until fragrant. Pound the chilis in a mortar until coarsely broken down. Add the toasted belacan and continue pounding until combined but still slightly chunky. Stir in lime juice, sugar, and salt. Serve immediately or store in a jar in the refrigerator for up to a week.

2. Thai Green Curry Paste (from Scratch)

Authentic Thai green curry paste relies on kapi for its savory backbone. Without it, the paste tastes flat and one-dimensional.

Ingredients: 10 green Thai chilis, 3 shallots, 6 garlic cloves, 2 stalks lemongrass (tender part), 1 thumb-sized piece of galangal, 4 cilantro roots (or stems), 1 tablespoon coriander seeds (toasted), 1 teaspoon cumin seeds (toasted), 1 teaspoon white peppercorns, 1 tablespoon kapi (Thai shrimp paste), zest of 1 kaffir lime.

Method: Pound the dry spices first in a mortar, then add the harder aromatics (lemongrass, galangal) followed by the softer ones (shallots, garlic, chilis). Add kapi last and pound until a smooth paste forms. Use 2-3 tablespoons per batch of curry with coconut milk.

3. Nasi Goreng (Indonesian Fried Rice)

Nasi goreng gets its signature depth from terasi (Indonesian shrimp paste). The paste is fried along with the chili-shallot spice paste before the rice hits the wok, creating the dark, savory base that distinguishes Indonesian fried rice from other Asian fried rice styles.

Key step: Fry 1 teaspoon of terasi with the bumbu (spice paste of shallots, garlic, and chilis) in hot oil until fragrant, about 1-2 minutes, before adding cold day-old rice. Toss with kecap manis (sweet soy sauce), and serve with a fried egg, prawn crackers, and sliced cucumber.

4. Pad Thai with Shrimp Paste Sauce

Many pad thai recipes skip shrimp paste, but traditional Thai versions include a small amount of kapi in the sauce to achieve a more rounded, complex flavor. The shrimp paste adds an umami layer that tamarind and fish sauce alone cannot deliver.

Sauce formula: 3 tablespoons tamarind paste, 2 tablespoons fish sauce, 2 tablespoons palm sugar, 1 teaspoon kapi. Mix together and set aside. When your rice noodles are nearly done stir-frying, pour the sauce over and toss to coat.

5. Kangkung Belacan (Water Spinach Stir-Fry)

This is one of the simplest and most satisfying ways to experience shrimp paste. Kangkung (water spinach or morning glory) is stir-fried in a blazing-hot wok with a belacan-chili paste. The result is a smoky, spicy, deeply savory side dish that appears on nearly every Malaysian and Singaporean zi char (wok-fried) restaurant menu.

Ingredients: 1 large bunch kangkung (washed and cut into 3-inch pieces), 1 tablespoon belacan (toasted and crumbled), 4 cloves garlic (sliced), 5 dried chilis (soaked and blended), 2 tablespoons cooking oil. Method: Heat oil in a seasoned wok until smoking. Fry the blended chilis and belacan for 30 seconds. Add garlic, then immediately add kangkung. Toss on high heat for 1-2 minutes until wilted but still crunchy. Season with a pinch of sugar and serve.

6. Kare Kare with Bagoong

Kare kare is a rich Filipino oxtail and vegetable stew in a peanut-based sauce. By itself, the stew is mild and nutty. What transforms it into something extraordinary is bagoong alamang — served on the side as a condiment, each diner adds spoonfuls to taste, creating a sweet-salty-savory interplay that defines the dish.

For ginisang bagoong: Sauté 2 tablespoons minced garlic and 1 diced shallot in oil. Add 1 cup raw bagoong alamang, 2 tablespoons sugar, 1 tablespoon vinegar, and a diced tomato. Cook over medium heat, stirring frequently, until thickened and fragrant (about 10 minutes). Serve alongside kare kare or as a dip for green mangoes.

7. Laksa Paste

A proper laksa paste is impossible without shrimp paste. Belacan provides the funky, savory base that ties together the lemongrass, galangal, turmeric, chilis, and candlenuts that define this iconic spicy coconut noodle soup.

Key ratio: Use 1 tablespoon of toasted belacan per batch of laksa paste (serves 4). Pound it into the paste along with the other spices, then fry the entire paste in oil until the raw smell cooks out and the oil separates — a sign that your laksa paste is ready for the coconut milk and stock.

Nutritional Benefits of Shrimp Paste

Despite being used in small quantities, shrimp paste offers some notable nutritional properties.

Nutrient	Per 1 teaspoon (5g)	Notes
Calories	~15 kcal	Very low calorie due to small serving size
Protein	2-3g	High protein density from concentrated shrimp
Sodium	500-800mg	High — use sparingly and adjust other salt in the dish
Iron	~0.5mg	Contributes to daily iron intake
Calcium	~20mg	From crushed shrimp shells
Vitamin B12	~0.5mcg	Present from fermented shrimp
Glutamic Acid	Significant	Natural source of umami — the savory ”fifth taste”

Protein: Shrimp paste is surprisingly protein-dense. A single teaspoon packs 2-3 grams of protein, derived from the concentrated shrimp.

Umami (Glutamic Acid): The fermentation process breaks down shrimp proteins into free glutamic acid — the same natural compound that gives parmesan cheese, soy sauce, and ripe tomatoes their savory depth. This is why a small amount of shrimp paste can make an entire dish taste more satisfying.

Minerals: Because shrimp paste is made from whole shrimp including shells, it provides calcium, iron, and trace minerals. The calcium content is particularly notable.

Sodium: The main nutritional concern with shrimp paste is its high sodium content. A teaspoon can contain 500-800mg of sodium — roughly a quarter to a third of the daily recommended intake. When using shrimp paste, reduce or eliminate additional salt in your recipe and be mindful of other high-sodium ingredients like soy sauce or fish sauce in the same dish.

Probiotics: Naturally fermented shrimp paste (especially less-processed varieties) may contain beneficial probiotic bacteria similar to those found in other fermented foods like kimchi and miso. However, since shrimp paste is typically cooked before eating, most of these bacteria do not survive the heat.

Shrimp Paste in Modern and Fusion Cooking

While shrimp paste has ancient roots, it has found a growing role in contemporary cooking beyond traditional Southeast Asian dishes. Chefs worldwide are discovering that a touch of shrimp paste can add the same kind of background savory complexity that anchovy paste or Worcestershire sauce brings to Western cooking.

Compound butter: Blend a half-teaspoon of toasted belacan into softened butter with minced garlic and herbs. Melt over grilled steak, roasted vegetables, or corn on the cob for an umami-rich finish.

Pasta sauce: A small amount of kapi stirred into a garlic-chili pasta sauce adds depth without an identifiable ”shrimp” taste. Think of it as the Thai equivalent of adding anchovies to aglio e olio.

Salad dressings: Whisk a quarter-teaspoon of shrimp paste into a lime-chili vinaigrette for a Southeast Asian twist on salad. It pairs exceptionally well with green papaya, cucumber, or grilled vegetable salads.

Marinades: Combine shrimp paste with lemongrass, garlic, turmeric, and coconut milk for a marinade that infuses grilled chicken or seafood with deep, complex flavor. This is essentially the base of many Southeast Asian satay and grilled meat preparations.

Common Mistakes When Using Shrimp Paste

• Using too much. The number one mistake. Shrimp paste is extremely concentrated. Start with less than you think you need — you can always add more, but you cannot remove it.
• Skipping the toasting step. For block shrimp paste, toasting is not optional in most recipes. Raw belacan or terasi has a sharp, acrid quality that toasting transforms into something warm and complex.
• Substituting one variety for another without adjusting. Wet mam tom and dry belacan behave very differently in recipes. If substituting, adjust the quantity and preparation method.
• Not cooking it long enough. When frying shrimp paste in oil (for curry pastes and stir-fries), give it at least 1-2 minutes of proper cooking to mellow the raw fermented aroma.
• Adding too much additional salt. Shrimp paste is already very salty. Taste your dish before adding any extra salt, soy sauce, or fish sauce.

Frequently Asked Questions About Shrimp Paste

Does shrimp paste go bad?

Shrimp paste has an extremely long shelf life due to its high salt content and fermentation. Properly stored in the refrigerator, block-type shrimp paste can last for years. Opened jars of soft paste keep well for 1-2 years refrigerated. If it develops an off-putting color (green or black mold) or smells chemically rather than simply pungent, discard it.

Is shrimp paste the same as fish sauce?

No. While both are fermented seafood products that provide umami, they are different in form and flavor. Fish sauce is a thin, amber liquid made from fermented fish (typically anchovies). Shrimp paste is a thick, dense paste made from fermented shrimp. Fish sauce is lighter and more versatile as a seasoning liquid, while shrimp paste delivers a deeper, funkier, more concentrated flavor. Many Southeast Asian recipes use both together.

Can I eat shrimp paste raw?

Most varieties are designed to be cooked. The notable exception is Vietnamese mam tom, which is traditionally served as a raw dipping sauce (mixed with lime, sugar, and chili). For other varieties, cooking — whether through toasting, frying, or simmering — is recommended both for food safety and to develop better flavor.

What does shrimp paste smell like?

There is no polite way to put this: shrimp paste smells strong. Raw shrimp paste has a powerful, briny, fermented aroma that many first-time users find overwhelming. Once cooked, however, the smell mellows dramatically, and the flavor it contributes is deep, savory, and nothing like the raw aroma suggests. If you can tolerate fish sauce, you will likely adapt to shrimp paste quickly.

Is shrimp paste gluten-free?

Pure shrimp paste (made from only shrimp and salt) is naturally gluten-free. However, always check the label, as some commercial brands may include additives or be processed in facilities that handle wheat products.

Is there a vegan substitute for shrimp paste?

The closest vegan alternatives are fermented soybean paste (like dark miso or Chinese fermented bean curd) or a combination of miso, soy sauce, and a small amount of seaweed or mushroom powder to approximate the marine umami. Some specialty stores also sell vegan ”shrimp paste” made from fermented soybeans and seaweed. It will not taste identical, but it can provide a similar savory foundation.

Why does my kitchen smell so bad after cooking with shrimp paste?

Frying or toasting shrimp paste releases volatile sulfur compounds and amines — the same types of compounds that make fermented cheeses pungent. Good ventilation is essential. Open windows, turn on your range hood, and close kitchen doors to other rooms. The smell typically dissipates within an hour. If the lingering aroma bothers you, boil a pot of water with sliced lemon and vinegar to neutralize it.

What is the difference between shrimp paste and shrimp sauce?

Shrimp paste is a thick, concentrated fermented product. Shrimp sauce (also called fine shrimp sauce or ham ha in Cantonese) is a thinner, more liquid condiment that is less intensely flavored. Shrimp sauce is common in Cantonese cooking for dishes like stir-fried water spinach or steamed pork patties. They are related but not interchangeable — shrimp paste is much stronger, so you would use less of it.

The Bottom Line

Shrimp paste is the unsung hero of Southeast Asian cuisine — an ingredient that works behind the scenes to deliver the deep, layered umami that makes dishes from laksa to pad thai to nasi goreng taste so compellingly good. Once you understand the different regional varieties and master a few basic techniques — toasting, frying, and judicious portioning — you will wonder how you ever cooked Southeast Asian food without it.

Start small. Grab a jar of Thai kapi or a block of Malaysian belacan, and try it in one of the recipes above. Your taste buds — and your cooking — will never be the same.