Shrimp methi

Southeast Asia, South China, and parts of Australia: fermented shrimp. Fermented shrimp only requires three ingredients: micro shrimp or krill, sun, and salt, all of which are abundant in Southeast Asia. Those with discerning taste will be able to tell the difference between krill caught in the Andaman Shrimp methi versus Gulf of Thailand by the degree of its briny flavor or pungent aroma. Fermented shrimp was born from the need to preserve food in a tropical environment before the invention of refrigeration.

It is also no coincidence that fermented shrimp has similar-sounding names in Malaysia and Macau, where it is known as belacan and balichão, respectively. Both places are linked by a history of Portuguese colonization and trade dating back to the 16th century. In the first step, we boil, drain, and salt the shrimp. It needs to have 5 to 20 percent salt concentration to prevent spoilage. This takes about one to two days. The next step is about developing flavors.

It is ready when we can hold the block easily with our hands without it crumbling. Then, the block is fermented for a longer period, usually one to three months to allow flavor development. In certain parts of inland Java, the northern islands of the Philippines, and the northern regions of Thailand and Myanmar, people may incorporate small fishes into the fermentation process, depending on what is available in the area. There are also differences in texture. It comes in small plastic containers and there will be traces of crystallized salt in the container. Interestingly, there is a correlation between climate and the consistency of the shrimp paste. The nearer a place is to the unrelenting sun and humidity of the equator, the harder the shrimp paste becomes, which is why terasi and belacan in Malaysia and Indonesia are sold in dry, solid blocks.

The farther north one goes from the equator, the fermented shrimp gets pastier, like kapi and ngapi in Thailand and Myanmar, respectively. Once you are in Macau, the shrimp paste, called balichão, is almost sauce-like, with a slightly chunky but pourable texture. Unlike other shrimp pastes in Southeast Asia, balichão is very much a homemade condiment that is rarely found on store shelves. How do you use fermented shrimp? This depends on your preferred effort-to-outcome ratio.

A fuss-free way to use fermented shrimp is to think of it as a topping or condiment just like relish, bonito flakes, or chile crisp. This is also a common use for ngapi in Myanmar, where it is simmered with chiles and garlic to make a dipping sauce called ngapi yay and eaten with vegetables. Fermented shrimp is also a key but almost hidden ingredient in Thai curry paste, where it’s used in small quantities along with ingredients like chile, lemongrass, galangal, and chopped cilantro. Most people can’t detect the fermented shrimp.

Similarly, in Myanmar, a popular use for ngapi is a paste called ngapi kyaw or balachaung. When fried with alliums and other aromatics, it becomes a relish or condiment for rice. The texture of this relish varies from quite wet to relatively dry. In Macau, balichão is used to make hearty, savory dishes such as porco balichão tamarinho, a braised pork dish with tamarind. It’s like how we cook anchovies with lamb shanks. Just remember that the shrimp paste is already salty so you have to use less salt than usual. Malaysians and Indonesians are particularly fond of.

Toast the shrimp paste to mellow the scent and flavor and then pound it in a mortar along with chiles of varying heat, depending on the constitution of the eater. This sambal can include a multitude of add-ins like tempeh and small dried fish that can be eaten with plain rice. Are there any more creative uses for fermented shrimp? To answer this question you need only to look to Indonesia, where you’ll find burgers with terasi sauce and spaghetti with a side of terasi condiments. Annie Hariharan is a Malaysian Australian feature writer focused on food, food history, and pop culture. She is based in Melbourne, Australia. Alia Ali is a translator, cook, and co-founder of the Malaysian food website Periuk.

She is based in Langkawi, Malaysia. Sophia Pappas is a Pittsburgh-based illustrator. Please enter a valid email and try again. By submitting your email, you agree to our Terms and Privacy Notice.

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