Nang Fah (Tue Kung) Brand Shrimp Paste.
Shrimp paste (Ka-pi, Shrimp Sauce or Balachan), is a common ingredient used in Thai and Southern Chinese cuisine.
A little bit goes a long way, so you do not need to add much of this salty, umami, concentrated fish taste. Combined with tamarind, garlic, shallots, red chillies, and other ingredients, it forms the baste of the Thai
spicy chilli sauce nam prik pao.
Ingredients:
Shrimp 77%, Salt 23%.
Nutrition:
| Typical Value | Per 100g |
|---|---|
| Energy | 445kJ / 106kcal |
| Fat | 2.3g |
| Of which Saturates | 1.4g |
| Carbohydrate | 2.2g |
| Of which Sugars | 0.2g |
| Fibre | 1.5g |
| Protein | 19.1g |
| Salt | 28.7g |
Allergen:
Contains Shrimp/Crustaceans.
See ingredients in bold.
Features:
Shrimp paste can be found in food throughout South-east Asia often as an ingredient in dipping sauce for fish or vegetables.
Popular in Chinese and Oriental Cooking. It is made from fermented ground shrimps and it is an essential ingredient in many curries and sauces. It has a distinctive salty flavour and aroma and should be used sparingly. Shrimp paste is usually added at the beginning of cooking by gently frying.
Usage:
Use in dipping.
Preparation:
Cook before consumption.
Storage:
Ambient.
Store in a cool, dry place and avoid direct sunlight. Refrigerate once opened.
Colour may change overtime.
For Best Before End: See packaging.
Packaging:
Jar
Weight:
200g
Country of Origin:
Thailand
Distributor:
Manning Impex Ltd.,
2 Doman Road,
Camberley,
Surrey,
GU15 3DF.
Return to:
Manning Impex Ltd.,
2 Doman Road,
Camberley,
Surrey,
GU15 3DF.
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