Shrimp Paste

The Chinese equivalent of anchovies

You know how the Italians use anchovies to give a punchy accent to their dishes? This is what the Chinese use – pungent, salty, dense shrimp paste. Use sparingly. In my recipe for Aromatic Beef dumplings, I put in one heaping teaspoon of this paste (along with other seasonings and spices)in 500 grams of organic beef mince.

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