ingredients

Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Indian subcontinent and Southern Chinese cuisines.

It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. Some versions are in its wet form such as those in Vietnam and other versions are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in most meals in Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.

The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.^[1]

The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.^[2]

Its close relatives include the garlic, leek, chive,^[3] and Chinese onion.^[4]