A pungent, dark-brown dried shrimp paste. It’s an essential ingredient in South East Asian cooking, particularly Thailand, and is used in very small amounts in soups and curries.
Available in Asian supermarkets, it’s sold in tins or jars, or as hard slabs or cakes.
While fish sauce can be used without further cooking, shrimp pastes such as blachan (which also give savoury saltiness to dishes) are always cooked. Typically they are fried or grilled, either alone or as part of a spice paste, until fragrant, before being combined with other ingredients.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.