What is Shrimp Paste Made Of?
Shrimp paste, known by names like belacan (Malaysia), terasi (Indonesia), and kapi (Thailand), is a pungent and savory condiment central to Southeast Asian cooking. The core ingredient is fermented ground shrimp or krill.
The traditional process involves mixing tiny shrimp with salt and allowing the mixture to ferment, often under the sun, for several days or weeks. The fermented mass is then pounded into a thick paste and left to mature further, which deepens its flavor and aroma. It is sold in various forms, from soft paste to dried, hard blocks. Given that shrimp are marine animals, any paste containing them is inherently not suitable for a vegetarian diet.
The Difference Between Vegetarians and Pescatarians
It is crucial to distinguish between a vegetarian and a pescatarian diet. A vegetarian abstains from eating all forms of animal flesh, including meat, poultry, and fish. A pescatarian, however, follows a primarily vegetarian diet but includes fish and other seafood. Since shrimp paste is a seafood product, a pescatarian could consume it, while a vegetarian cannot. Understanding these definitions is key to navigating dietary choices and understanding why this ingredient is off-limits for true vegetarians.
Plant-Based Substitutes for Shrimp Paste
Achieving the same complex umami and salty notes of shrimp paste can be done with a variety of plant-based ingredients. These substitutes provide a delicious alternative without compromising dietary principles. Here are some of the best options:
- Miso Paste: This fermented soybean paste from Japan offers a rich, salty, and savory flavor profile. Darker varieties, like red or barley miso, are often recommended for their deeper, more pungent taste, closely mimicking the depth of shrimp paste.
- Fermented Soybean Paste (Doenjang): A Korean fermented soybean paste, doenjang, is another excellent substitute. It has a robust, savory flavor that functions similarly to shrimp paste in many recipes, particularly Asian curries.
- Seaweed (Kelp Granules or Nori): Seaweed is a powerful source of natural umami and can add a distinct oceanic flavor. Kelp granules or crumbled nori sheets can be used in small amounts to infuse a dish with a briney taste.
- Vegan Fish Sauce: Several commercial brands now produce vegan fish sauce, which typically uses fermented soybeans, seaweed, and mushrooms to replicate the flavor profile of traditional fish sauce. Many contain the necessary pungent, umami notes to serve as a shrimp paste substitute.
- Dried Shiitake Mushrooms: Rehydrated and finely chopped, or used in a powder form, dried shiitake mushrooms are packed with umami. Their intense, savory flavor is a reliable way to add depth to sauces and curries.
Comparison of Vegetarian Shrimp Paste Alternatives
| Feature | Miso Paste | Doenjang | Seaweed (Kelp) | Vegan Fish Sauce | Dried Shiitake |
|---|---|---|---|---|---|
| Primary Ingredient | Fermented Soybeans | Fermented Soybeans | Sea Vegetables | Fermented Soybeans/Mushrooms/Seaweed | Dried Mushrooms |
| Flavor Profile | Salty, savory, fermented | Pungent, salty, deep umami | Briney, oceanic, umami | Salty, savory, fermented | Earthy, rich, umami |
| Texture | Smooth paste | Thick, chunky paste | Granules or crumbled sheets | Liquid | Dried, rehydrated, or powdered |
| Best Used For | Curries, soups, marinades | Curries, stews, sauces | Seafood-like flavor, soups | Sauces, dips, stir-fries | Sauces, broths, stir-fries |
| Pungency | Medium to High | High | Low to Medium | Medium to High | Medium |
How to Incorporate Substitutes in Vegetarian Cooking
When a recipe calls for shrimp paste, it's not simply about adding a similar-tasting ingredient; it's about recreating the complex flavor dynamics it provides. Here's a guide to using the best alternatives:
- For Curries: Miso paste or doenjang are often the best choices. For a Thai curry, a dark miso can replace the shrimp paste (kapi) in the paste base. Start with a smaller amount than the original recipe calls for, as miso is quite potent, and adjust to taste.
- For Stir-Fries: A combination of a little doenjang and some vegan fish sauce can provide a similar saltiness and depth. Vegan fish sauce works well on its own for the briny element.
- For Seafood-like Flavor: Use kelp granules or crumbled nori, particularly in recipes aiming for a 'seafood' profile. This works well in vegan 'fish' cakes or seafood-flavored broths.
- For a Homemade Paste: A great approach is to make your own vegan paste. Combine fermented soybean paste with rehydrated dried shiitake mushrooms, garlic, and a little soy sauce for a custom, potent umami bomb.
Conclusion
In summary, traditional shrimp paste is made from fermented shrimp, a non-vegetarian ingredient. Therefore, vegetarians, by definition, cannot consume it. However, the unique, powerful umami flavor that shrimp paste contributes can be successfully replicated using a variety of plant-based alternatives. Miso paste, doenjang, seaweed, vegan fish sauce, and dried shiitake mushrooms all provide distinct savory notes that can enrich vegetarian dishes. By understanding the function of shrimp paste and experimenting with these substitutes, vegetarians can continue to enjoy the bold and complex flavors of Asian cuisine without compromising their dietary principles.
The Role of Awareness in Asian Cuisine
As awareness of vegetarian and vegan diets grows, particularly for those with allergies, it becomes more important to confirm ingredients, especially in restaurant settings. Many traditional Asian restaurants use shrimp paste in curry bases and sauces by default, so asking is essential. Fortunately, many excellent vegan recipes and substitute products are now widely available, making it easier than ever to adapt dishes to be plant-based while retaining delicious flavor.
Vegan alternatives to fish sauce, shrimp paste, and oyster sauce in Thai cuisine.
