No products in the cart.
Vietnamese Shrimp Paste
Description
This Vietnamese shrimp paste – mắm tôm – is made from fermented ground dried shrimps and salt. A very small amount of Vietnamese shrimp paste is used in cooking to give a great depth of umami flavour. Shrimp paste varies from country to country in South East Asia – this variety is very finely ground, and a little bit liquid. And this one is particularly pungent – a little goes a very long way!
Add Vietnamese shrimp paste to spice pastes, or sambals – the chilli based sauce used widely in Malaysia and Singapore, Indonesia and the Phillipines. Sambal goreng (shrimp paste with onions, garlic, dried chillies and tamarind) is known as the ‘master sauce’ in Malaysian and Singaporean kitchens, and is used in salads, stir-fried noodles and rice dishes. Shrimp paste is similarly used in Vietnam.
Ingredients: Ground small shrimp (75%), salt (24.9%), E202 (0.1%) Contains crustaceans.
Quick Comparison
| Settings | Vietnamese Shrimp Paste remove | Prik Chee Fah Chilli 1kg remove | Crispy Fried Garlic remove | Prik Chee Fah Chilli 40g remove | Mae Sri Thai Red Curry Paste remove | MAE SRI Green Curry Paste remove |
|---|---|---|---|---|---|---|
| Image | |  |  |  |  |  |
| SKU | ||||||
| Rating | ||||||
| Price | 4.38€ | 21.88€ | 3.69€ | 3.50€ | 4.94€ | 5.63€ |
| Stock |
In Stock
|
Out of stock
|
In Stock
|
Out of stock
|
In Stock
|
In Stock
|
| Availability | In Stock | Out of stock | In Stock | Out of stock | In Stock | In Stock |
| Add to cart | ||||||
| Description | ||||||
| Content | This Vietnamese shrimp paste - mắm tôm - is made from fermented ground dried shrimps and salt. A very small amount of Vietnamese shrimp paste is used in cooking to give a great depth of umami flavour. Shrimp paste varies from country to country in South East Asia - this variety is very finely ground, and a little bit liquid. And this one is particularly pungent - a little goes a very long way! Add Vietnamese shrimp paste to spice pastes, or sambals - the chilli based sauce used widely in Malaysia and Singapore, Indonesia and the Phillipines. Sambal goreng (shrimp paste with onions, garlic, dried chillies and tamarind) is known as the 'master sauce' in Malaysian and Singaporean kitchens, and is used in salads, stir-fried noodles and rice dishes. Shrimp paste is similarly used in Vietnam. Ingredients: Ground small shrimp (75%), salt (24.9%), E202 (0.1%) Contains crustaceans. |
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. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style 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.
This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available.
Ingredients: prik chee fah chilli.
| 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 | 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. | 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) | Green curry paste is a versatile blend of green chillies, Thai lemongrass, galangal, kaffir lime and spices. Green curry paste brings a distinct fragrancy to Thailand's most popular dish. Mix this green curry paste with coconut milk and add to stir-fried beef or chicken. Green curry paste can also be used to add flavour to Thai fish cakes. Ingredients: Fresh green chillies 40%, garlic 22%, wild ginger 11.5%, shallot 7.5%, lemon grass 7%, salt 6%, kaffir lime 2%, sugar 1.5%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon, tumeric), pepper 0.5% |
| Weight | ||||||
| Dimensions | ND | ND | ND | ND | ND | ND |
| Additional information |
Avis
Il n’y a pas encore d’avis.