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Thai Shrimp Paste
Description
Shrimp paste is an important ingredient in South East Asian cooking. This shrimp paste is a pungent and salty, made from ground shrimp which is fermented under a hot sun.
An essential component to a Thai larder, shrimp paste can be used to transform stir fries, curries, dipping sauces and fish cakes. Shrimp paste’s salty, fishy flavour brings richness and complexity to dishes.
Shrimp paste is best cooked to release its flavour before adding to dishes – try frying it in a little oil before adding the main components of the dish.
Ingredients: Shrimp (77%), salt (23%)
Quick Comparison
| Settings | Thai Shrimp Paste remove | Prik Chee Fah Chilli 40g - Short Dated remove | Crispy Fried Garlic remove | Lucullus Sambal Oelek remove | Mae Sri Thai Red Curry Paste remove | Chopped Pickled Turnip (Preserved Radish) remove |
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| Price | 3.69€ | 1.19€ | 3.69€ | 2.44€ | 4.94€ | 3.94€ |
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| Content | Shrimp paste is an important ingredient in South East Asian cooking. This shrimp paste is a pungent and salty, made from ground shrimp which is fermented under a hot sun. An essential component to a Thai larder, shrimp paste can be used to transform stir fries, curries, dipping sauces and fish cakes. Shrimp paste’s salty, fishy flavour brings richness and complexity to dishes. Shrimp paste is best cooked to release its flavour before adding to dishes – try frying it in a little oil before adding the main components of the dish. Ingredients: Shrimp (77%), salt (23%) | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. The crispy fried garlic pieces make a great garnish for South East Asian congee, or savoury porridge. Also try mixing some of the crispy fried garlic into a panko breadcrumb coating or add extra flavour and texture to a schnitzel or tonkatsu crust. The pot of crispy fried garlic is kept air-tight with a ring-pull seal. Once opened, use the air-tight lid to keep the garlic fragments light and crispy. Ingredients: Garlic, vegetable oil, corn starch | Sambal oelek is a red chilli paste popular as a base for many Indonesian, Malaysian and Sri Lankan dishes. ‘Oelek’ is the Dutch spelling of the work ‘ulek’, a stoneware pestle traditionally used to make this chilli paste; and 'sambal' just means means sauce. Sambal oelek brings an enjoyable heat and depth of flavour to marinades, and is a great addition to seafood sauces. Sambal oelek is a very important ingredient in Malaysian dishes – with dishes ranging from sambal-stuffed fish to sambal squid, sambal eggs and sambal beans. Sambal manis and sambal nasi goreng are also available from the same producer. Ingredients: Ground chillies, salt, water, vinegar, E260, preservative E211 | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Chopped ground and pickled turnip, or hua chai po, - also known as preserved radish - is a key ingredient in the famous Thai fried noodle dish pad thai (see our Perfect Pad Thai Recipe) and also khao tom goong rice soup. Chopped pickled turnip is made by pickling daikon radish, or mooli, and is even tasty eaten straight from the packet. Preserved turnip comes in two varieties – sweet and salty. This sweet variety is preferable for dishes where a sweet, slightly salty edge adds a depth of flavour without dominating the dish. The chopped pickled turnip should be tossed into pad Thai in the last few minutes before serving - just before the ground peanuts and any final seasoning. A couple of tablespoons is perfect in a pad thai for 2-3 people. This pickled turnip is also popular in Chinese dishes, with fried egg and rice, and even sprinkled on congee (rice, cooked in plenty of water to make a soupy porridge consistency). Once opened, the turnip can be frozen to keep it fresh. Ingredients: Turnip (85%), sugar, salt, water, sweetener: E954, preservative E211, colours E102, E110 |
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