Fermented Shrimp Paste

Fermented shrimp paste - known as belacan, kapi or terasi depending on origin - is a concentrated block of salted, fermented shrimp with an intensely pungent aroma. It smells overwhelming raw, which can frighten cooks encountering it for the first time, but when used in tiny quantities it provides extraordinary savoury depth and umami without making dishes taste fishy. It is a foundation ingredient in countless Southeast Asian dressings, curry pastes and sambals. Use sparingly - a pea-sized amount is often sufficient. Tasting as you build the dressing is essential because it is far easier to add more than to rescue an over-seasoned dish. Store tightly wrapped as its aroma permeates everything nearby.