Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, Ngapi in Burmese kapi (กะปิ) in Thai and Lao language, belacan (also spelled belachan, blachang, balachong) in Malay, mắm tôm in Vietnamese, bagoong alamang (also known as bagoong aramang) in Filipino and 蝦醬 in Chinese.It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption. It can be only be used as a condiment upon fully cooking since it is raw! To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive (compare with asafoetida); however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Laos, Thailand, Malaysia, Indonesia and the Philippines after it is cooked, it is often used as an ingredient in dipping sauce for fish or vegetables.

- fried tiger prawns/shrimp in garlic sauce

Read what people request for their last meals before being executed.. bobby glen wilcher of mississippi was hungry and ordered two dozen jumbo fried shrimp with tarter sauce and ketchup, two large orders of fried onion rings and french fries, one raw regular onion, 6 pieces of garlic bread, two cold 32 oz. Cokes, two 32 oz. strawberry milkshakes

Bahan-bahan:ingredients:1000 gr tempe (kind of bean cake)8 shallots4 cloves garlic3 red lomboks (large chilies)1 tsp trassi bakar (shrimp paste)1/2 tsp salt4 salam leaves4 cm laos (galangal), crushed3 tbsp gula jawa (palmsugar)2 tbsp kecap manis (dark sweet soy sauce)2 tsp asem (tamarind)oil

Bahan-Bahan:ingredients:300 gr pork meat250 gr tahu/tofu7 shallotssalt to taste1 tsp pepper1 salam leave2 eggs250 ml coconut milkoilwaterHaluskan:bumbu;2 cloves garlic1 tsp trassi (shrimp paste)10 kemiri (candle nuts)1/2 tsp nutmeg1/2 tsp jinten (cumin)

Bahan-bahan:ingredients:200 gr minced meat (pork, beef, chicken)50 gr snake beans2 red lomboks (large chilies)2 cloves garlic3 cm laos / galangal, crushed2 shallots1 tsp trassi (shrimp paste)2 jeruk purut / kaffir lime leaves1 tbsp asem / tamarind125 ml santen (coconut milk)salt to taste2 tbsp oil