Shrimp paste

Shrimp paste

　　Shrimp paste, also known as shrimp cake, is a thick, sticky condiment made by fermenting various small fresh shrimp with salt and then grinding them into a paste. It can be produced in any coastal region of China where small shrimp are available. The largest producers are Tangshan in Hebei, Huimin and Yangjiaogou in Shandong, as well as Zhejiang and Guangdong provinces. The production season typically runs from May to October. The shrimp paste processed in Huanghua and Haixing, Cangzhou, Hebei, is of relatively high quality and is generally used as a seasoning.

　　 　　Shrimp paste is somewhat similar in shape to sweet bean paste and is graded into first, second, and third class. High-quality shrimp paste features a bright reddish-yellow color, fine texture, pure and fragrant taste, adequate saltiness, low moisture content, and a distinctive umami flavor of shrimp. It should be free of insects and unpleasant odors. Some lower-quality versions mix in small crabs or clams, which negatively affect the quality. These often have a grayish-yellow color and lack brightness.

　　 　　Shrimp paste is generally used as a seasoning. It adds the most delicious flavor when mixed into various fresh vegetables or meats. Adding a small amount to soup noodles gives them a uniquely savory taste. It can be eaten raw or steamed and served as part of a dish.