Terasi (Shrimp Paste)

Terasi (Shrimp Paste)

This fermented extract of shrimp is despised by some due to its pungent odor and fishy taste. With a little moderation however Terasi (Shrimp Paste) can be used without detection. You might soon even find yourself craving a little more of it each day. In some foods terasi can be used like a natural MSG to add a certain definition that brings other flavors into sharp focus. Also spelled trassi and called balachan in Malaysia and kapi in Thailand.

Terasi (Shrimp Paste)

Cooking with Terasi (Shrimp Paste)

Terasi (Shrimp Paste) is sold in a raw form that should be cooked before consumption. For convenience prepare enough for 2 or 3 months by simply toasting it directly in a dry wok or a frying pan for about 5 minutes. Open a window and turn on a vent because the air will soon grow pungent with it. For fewer odors, wrap 2 tablespoon of raw terasi in aluminum foil and bake it in an oven at 400 degree for about 20 minutes. Store cooked terasi in airtight container.

Substitutions of Terasi (Shrimp Paste)

Anchovy paste is not nearly as strong as terasi so you'll want to double the quantity.

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