Trachang Shrimp Paste, also known as "kapi" in Thai cuisine, is a traditional ingredient made from fermented shrimp. It is widely used in Southeast Asian cooking, particularly in Thai, Malaysian, and Vietnamese cuisines.
Trachang Shrimp Paste is made by fermenting small shrimp with salt, allowing the mixture to develop a strong umami flavor and distinctive aroma. The fermentation process breaks down the shrimp into a paste-like consistency, resulting in a concentrated and flavorful ingredient.
This shrimp paste is commonly used as a base ingredient in various dishes, such as curries, stir-fries, and sauces. It adds depth and complexity to the flavor profile of the dishes, contributing a savory and slightly briny taste.
Trachang Shrimp Paste is often used in Thai dishes like Pad Thai, Green Curry, and Tom Yum Soup. It can also be mixed with other ingredients to create flavorful dipping sauces or condiments.
Due to its potent flavor, Trachang Shrimp Paste is usually used in small amounts to enhance the overall taste of a dish. It is a key ingredient in many Southeast Asian recipes, providing a unique and authentic taste.
