Shrimp paste is a staple ingredient in Southeast Asian cooking.
Unfortunately, it’s also very expensive.
If you want to enjoy its unique flavor without breaking the bank, look no further than these eight alternatives.
Shrimp paste is made from fermented shrimp or prawns.
It has a strong umami taste and is often used as a seasoning.
The paste is usually sold in large blocks and is commonly used in soups, curries, salads, and rice dishes.
There are several types of shrimp paste, each with their own distinct flavors.
Some are milder and sweeter, while others are saltier and spicier.
These differences can affect the final dish.
For example, Thai curry paste contains shrimp paste, lemongrass, galangal, kaffir lime leaves, and coconut milk
Best Shrimp Paste Substitutes
Shrimp paste is a fermented fish sauce used in Southeast Asian cuisine. It is typically made from fermented shrimp, but other types of seafood such as crab, squid, and octopus can be used. Shrimp paste is usually sold in jars or cans, though sometimes it comes in powdered form. It is used primarily as a condiment, but it is also used in soups, curries, stir-fry sauces, salads, and desserts. In Thailand, it is traditionally served with sticky rice khao niaw and eaten with chopsticks.
1. Fish Sauce
Fish sauce is a salty liquid produced by fermenting anchovies, mackerel, sardines, and similar fishes. It is used as a seasoning in many dishes and is especially popular in Thai cuisine. Fish sauce is available in different strengths, depending on how old it is. Young fish sauce is milder and saltier than aged fish sauce. Aged fish sauce is darker and stronger tasting. Fish sauce is generally added to dishes after cooking, rather than being mixed into the dish itself. Fish sauce is very versatile and can be used in a wide range of dishes. It is often used as a dipping sauce for noodles, fried rice, and spring rolls. It is also used as a marinade for meats and vegetables. Fish sauce is also used as a base for salad dressings and dips.
2. Soy Sauce
Soy sauce is a type of Japanese sauce made from soybeans and wheat. It is used as an ingredient in many Chinese dishes, particularly those containing meat. It is also used in Japanese cuisine, where it is called shōyu. It is commonly used as a dipping sauce, and is also used as a flavor enhancer in some recipes. It is also used to season certain types of sushi.
Anchovies are small oily fish found in the Mediterranean Sea. They are usually eaten whole, but are sometimes filleted and served as appetizers. They are used in Italian, Spanish, Greek, and Turkish cuisines. In Italy, they are known as acciughe plural or acciuga singular. In Spain, they are known as albóndigas de bacalao literally “cod balls”. In Greece, they are known as kalamari Greek: καλαμάρι, while in Turkey, they are known as balık ekmek Turkish: балик эмек. In France, they are known as anchoïdes, and in Portugal, they are known as anchovas. In English, they are known as sardinella or sardine.
3. Oyster Sauce
Oyster sauce is a thick dark brown sauce made from oysters. It is used as condiment in Chinese cuisine, especially Cantonese cuisine. It is also used widely in other Asian cuisines such as Vietnamese, Malaysian, Indonesian, Filipino, and Indian. It is also used extensively in American cuisine, especially Southern United States cuisine.
Miso is a paste made from fermented soybeans. It is used as a seasoning in Japanese cuisine. Miso is typically salty and slightly sweet, although misos vary greatly in flavor depending on what ingredients were added during fermentation. Miso is used in soups, stews, sauces, pickles, and marinades.
Sake is a type of alcoholic beverage produced primarily in Japan. Sake is brewed using rice usually milled into flour and yeast, and flavored with various types of grains, fruits, herbs, and spices. It is generally drunk chilled, though some varieties may be served warm. Sake is traditionally consumed after meals, either alone or mixed with water.
4. Soy Sauce
Soy sauce is a condiment made from fermented soybeans, salt, wheat, and sometimes other ingredients. It is used as an ingredient in many Asian cuisines, such as Chinese, Japanese, Korean, Thai, Vietnamese, Malaysian, Indonesian, Filipino, and Indian. In addition to being used as a table condiment, soy sauce is also used as a dipping sauce, marinade, salad dressing, and soup base.
Tamari is a dark, rich, salty, non-alcoholic sauce made from soybeans. It is widely used in Japanese cuisine. Tamari is similar to soy sauce but contains no wheat.
5. Bonito Flakes
Bonito flakes are dried bonito dried skipjack tuna flakes. They are used in Japanese cuisine as a seasoning.
Miso is a paste made from fermented soybeans and salt. It is used as a seasoning in Japanese cuisine. It is usually added to soups, stews, sauces, and gravies.
Vegan/Vegetarian Substitutes For Shrimp Paste
Shrimp paste is a popular ingredient in Southeast Asian cuisines. In Thailand, Indonesia, Malaysia, Singapore, Vietnam, Cambodia, Laos, Myanmar, Philippines, Brunei, East Timor, Papua New Guinea and Australia, shrimp paste is used extensively in many dishes. It is used as an ingredient in curries, salads, noodles, desserts, drinks, and condiments.
It is also used as a spice in Thai curry pastes, such as kapi Thai red curry paste.
There are several types of shrimp paste available in different flavors and colors. The color of the paste depends on the type of seafood used to make it.
6. Tamari or Vegan Fish Sauce
Tamari is a Japanese soy sauce that is gluten free. It is not only suitable for vegans but also vegetarians. It is rich in umami flavor and contains no wheat, barley, rye, oats, or other grains. It is a dark brownish liquid with a slightly sweet taste. It is widely used in Japanese cuisine.
7. Soy Sauce
Soy sauce is a fermented seasoning made from soybeans, salt, and water. It is usually light yellow in color and salty. It is used as a dipping sauce in Chinese cuisine.
7. Dried Shiitake Mushroom
Dried shiitake mushrooms are available in Asian grocery stores and supermarkets. They are very versatile and can be added to soups, stir-fries, salads, and even desserts. They are great for adding texture and flavor.
8. Sesame Oil
Sesame oil is a type of sesame seed oil. It is a clear golden colored oil with a mild nutty aroma. It is used in many Asian dishes such as sushi rolls, tempura, and fried rice.
Seaweeds are a group of algae found in oceans around the world. They are rich in minerals and vitamins. They are usually sold dried or salted. They are used in Japanese cuisine and other East Asian cuisines.
9. Shoyu soy sauce
Shoyu is a Japanese soy sauce. It is darker in color compared to regular soy sauce. It is used in marinades, sauces, and dips. It is also used in miso soup.
What can I use in place of shrimp paste?
Shrimp paste is used in many dishes in Southeast Asia such as Thai curries, Vietnamese pho soup and Korean kimchi. It is a fermented fish product that is usually made from dried shrimp. Shrimp paste is salty and strong tasting but it adds flavor to many dishes. In Thailand, it is used in sauces, soups and salads. In Vietnam, it is added to noodle dishes and fried rice. In Korea, it is used in marinades and stir-fry sauce.
What is a vegan substitute for shrimp paste?
Shrimp paste is a fermented fish product used in Southeast Asian cuisine. It is usually found in Thai dishes, but is also used in other cuisines such as Indonesian, Malaysian, Filipino, and Singaporean. Shrimp paste is typically added to soups, curries, stir-fry sauces, and salads. It is also used as a condiment for noodles and rice dishes.
Do you need shrimp paste for kimchi?
Shrimp paste is a fermented fish product used in Southeast Asian cuisines. It is typically found in Thai cuisine and other dishes from the region. Shrimp paste is a salty condiment that adds flavor to many dishes. It is usually added to soups, curries, salads, stir-fry sauces, and desserts. In Thailand, it is traditionally served with sticky rice.
Can Vegans eat shrimp paste?
Shrimp paste is not vegan friendly. It contains gelatin from fish skin and bones. This ingredient is used in many Asian dishes such as noodles, soups, sauces, and desserts.
What is a good substitute for shrimp paste?
Shrimp paste is used to flavor many dishes. It is usually added to soups, sauces, stews, and other savory dishes. Shrimp paste is usually found in Asian markets. It is made from fermented salted shrimp. It is sometimes called “fish sauce” but it is not fish based. It is salty and slightly sweet.
What can u use instead of shrimp paste?
Shrimp paste is a fermented fish product used extensively in Southeast Asian cuisine. It is typically found in Thai dishes such as Pad See Ew Pad see ew, Pad Kee Mao Pad khee maw and Tom Yum Goong Tom yam goong. Shrimp paste is usually added to soups, curries, stir-fry sauces, salads, and desserts. It is also used as a condiment for grilled meats, fried noodles, and other savory dishes.
What can I use instead of shrimp paste in kimchi?
Shrimp paste is a fermented fish product used in Southeast Asian cuisines. It’s typically found in jars or cans and comes in different flavors such as garlic, chili pepper, and lemongrass. Shrimp paste is used as a seasoning and flavoring agent in dishes like fried noodles, curries, soups, and stir-fry. In Thailand, it’s called kapi and is usually added to dishes during the last step of preparation.