shrimp paste

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Thai fried rice with shrimp paste Royalty Free Stock Photo

Shrimp paste friend rice Royalty Free Stock Photo

Block of shrimp paste Royalty Free Stock Photo

Fermented shrimp paste Royalty Free Stock Photo

Fresh Shrimp Paste,Thai food Royalty Free Stock Photo

Piece of shrimp paste Royalty Free Stock Photo

Chicken drumlets fried in shrimp paste Royalty Free Stock Photo

Okra in chili shrimp paste Royalty Free Stock Photo

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, ngapi in Burmese, kapi (Ã Â¸ÂÃ Â¸Â°Ã Â¸âºÃ Â¸Â´) in Thai, Khmer and Lao language, belacan (also spelled belachan, blachang) in Malay, mÃ¡ÂºÂ¯m ruÃ¡Â»âc, mÃ¡ÂºÂ¯m tÃÂ©p and mÃ¡ÂºÂ¯m tÃÂ´m in Vietnamese (the name depends on the shrimp used),[1] bagoong alamang (also known as bagoong aramang) in Filipino, ginamos in Hiligaynon, haam ha/ha jeung in Cantonese Chinese and hom ha/hae ko (PeÃÂh-ÃÂe-jÃÂ«: hÃÂª-ko) in Min Nan Chinese.