PANTAI Shrimp Paste 370G
PANTAI Shrimp Paste 370G
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🛒 Product description
PANTAI Shrimp Paste 370G is a traditional Thai seasoning paste made from fermented shrimp - intense in taste, salty, umami-rich and with a characteristic fermented note. This paste is an essential part of Southeast Asian cuisine and is used sparingly to flavor curries, sauces and sambals. It gives dishes a depth of flavor that can only be achieved through fermentation. Made in Thailand and imported by Kreyenhop & Kluge.
🍽️ Serving suggestion
A small spoonful in curries, sambals or dips ensures authentic Thai taste. Can also be used excellently in wok dishes with vegetables and rice.
⏲️ Preparation time
No cooking required - add directly when preparing and cook.
🍜 Types of use
Seasoning paste: Perfect for curries, sauces, sambals and wok dishes.
Cooking ingredient: Ingredient in many Thai recipes such as Nam Prik Kapi or Tom Yum.
Flavoring agent: Also gives vegan or vegetarian dishes a deep umami note (note: contains shrimp).
🥗 Ingredients & Allergens
Shrimp (65%), salt, sugar, flavor enhancers: monosodium glutamate (E621), disodium guanylate (E627), disodium inosinate (E631).
⚠ Allergens: Contains crustaceans (shrimp).
📊 Nutritional information (per 100g)
Energy: 125 kcal
Fat: 1.7 g (of which saturated fatty acids: 0.7 g)
Carbohydrates: 4.4 g (of which sugar: <0.5 g)
Protein: 22g
Salt: 21.8g
👨🍳 Preparation & consumption recommendations
The shrimp paste is very intense - so use it sparingly. Usually ½ to 1 teaspoon is enough for a serving of curry or sauce. When frying with a little oil, the full aroma develops. After opening, store in the refrigerator and use within a few days.
📦 Storage recommendation
Store dry and cool. Store in the refrigerator after opening.
ℹ️ More information
🏭 Manufacturer & Importer
Manufacturer: PANTAI, Thailand
Importer: Kreyenhop & Kluge GmbH & Co. KG, Oyten, Germany
⏳ Best before date
See product packaging.
📖 More about the product
What is shrimp paste?
Shrimp paste – also known as in Thailand Kapi – is a fermented product made from shrimp or crab that is used as a natural flavor enhancer in Asian cuisine. Fermentation creates deep umami notes that are reminiscent of fish sauce, but are even more intense.
Traditional use in Thai cuisine
In courts like Nam Prik Kapi (spicy dip with chili and lime), Kaeng Tai Pla (spicy fish curry) or Tom Yum the shrimp paste finds its permanent place. It gives soups, dips and curries a distinctive depth and authenticity.
Be careful, intense!
Because of its strong aroma, shrimp paste is used in small quantities - but it is precisely this property that makes it so valuable for Southeast Asian cuisine. If you want to experience the original taste of Thailand, you can't ignore this paste.
👩🍳 Recipe ideas
🍛 Thai curry with shrimp paste
Preparation:
- Fry 1 tsp shrimp paste with 1 tbsp red curry paste in oil.
- Pour in coconut milk and add vegetables, tofu or meat.
- Season with fish sauce and lime juice. Serve with rice.
🔥 Fermented shrimp paste for sambal
Preparation:
- Crush 2 chilies, 1 clove of garlic, 1 teaspoon of shrimp paste and a little sugar in a mortar.
- Season with lime juice and serve as a dip for vegetables or grilled meat.
