Shrimp paste

Shrimp paste, also known as 'belacan' or 'terasi', is a pungent ingredient made from fermented shrimp. The small shrimp are salted and then fermented for weeks or months, after which they are pounded into a paste.

Shrimp paste is used as a flavour enhancer, adding a deep, savoury, umami taste to dishes. It is a staple ingredient in many Southeast Asian cuisines, particularly in Thai, Malaysian, Indonesian, and Filipino cooking, featuring in curry pastes, sauces, and marinades.

Shrimp paste is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein and minerals. However, like many fermented foods, it can be high in salt. The World Health Organization (WHO) recommends limiting salt intake to reduce the risk of high blood pressure and cardiovascular disease.