Pantai Shrimp Paste is a fermented shrimp paste (often called kapi in Thai cuisine) that serves as a fundamental umami‑rich seasoning in many Southeast Asian recipes. It’s traditionally made from ground small shrimp fermented with salt under warm conditions, resulting in a deeply savory, aromatic paste. 🍽️ Culinary Uses Curries and pastes: blends into Thai, Malaysian, and Indonesian curry pastes for layered flavour. Stir‑fries: added to sauces and stir‑fried dishes for a savoury backbone. Dips and dressings: small amounts can enhance dipping sauces or vinaigrettes. Soups & broths: helps deepen broth flavours in soups and noodle dishes. 🧪 Typical Ingredients *Shrimp (typically ~65 %) – the main fermented seafood component. Salt – preservative and seasoning. Sugar – balances savoury notes. Flavour enhancers (such as monosodium glutamate E621 and related compounds) – optional seasoning boosters. 🔥 Taste & Aroma Shrimp paste has an intense, savory umami flavour with a distinctive fermented seafood aroma. Its aroma can be strong, but when cooked into dishes it adds deep savoury complexity that’s highly prized in traditional Southeast Asian cooking.
