![]() ![]() Now, there is a need to treat and utilize the waste in most efficient manner. Environmental protection regulations have become stricter. Currently used chemical process releases toxic chemicals such as HCl, acetic acid, and NaOH into aquatic ecosystem as byproducts which will spoil the aquatic flora and fauna. Continued production of this biomaterial without corresponding development of utilizing technology has resulted in waste collection, disposal, and pollution problems. I suspect this may be linked with the usual Malay/Indonesian preparation of frying water spinach using belacan, but which version inspired the other is a 64 million dollar question.The production of shrimp waste from shrimp processing industries has undergone a dramatic increase in recent years. ![]() One good modern dish is to use it in stir-frying water spinach. Most of the uses are for home-style dishes like the classic steamed pork with shrimp sauce, or (to those of pre-WWII generation) mixing shrimp sauce with the residue pork fat after the lard has been rendered (ju yau ja). It never appears on banquet dishes except as a dipping for sliced sea snail (whelk) dishes. I understand it is not to be used in many dishes in Cantonese cooking and only sparingly if used, because it is very potent in pungency. ![]() I don't think our family used much of shrimp sauce but only shrimp paste because the more concentrated version makes it feel it is undiluted. I have always been taught the thinner type in sauce-like consistency is named shrimp sauce (ha jeung), while the thick one, dehydrated, and compressed into solid blocks is the solid shrimp paste (ha ko) or belacan. There are in fact two types of shrimp paste products here. Have you experience with shrimp paste? Feel free to note positive and negative feelings! Malay and Indonesian blanchan (aka belacan and trassi) are similar in pungency if not a little more intense. When measuring shrimp sauce for recipes, use a small plastic spatula to push it out of the measuring spoon so that you won’t have to touch it. Refrigerate shrimp sauce to keep its smell at bay. Buy a small jar as a little goes a long way! There is shrimp sauce coming from Vietnam but the consistency of those products can waver. I prefer the smooth version labeled “fine shrimp sauce.” Koon Chun and Lee Kum Kee produce great shrimp sauce. ![]() Sold in jars at Chinese and Southeast Asian markets, shrimp sauce may be smooth or coarse. I've used mam tom shrimp sauce for making a Southeast Asian spicy umami ketchup. Central and northern Viet cooks have a penchant for the sauce, and add it for the signature flavors of classics such as bun bo Hue (spicy Hue beef noodle soup) and bun rieu cua (crab and tomato soup). Think of it as a stealth ingredient for injecting umami into foods. A bit of it is blended into foods or dipping sauces, where it imparts an aroma and savoriness that deepens the overall qualities of a dish. (But what about a ripe, room temperature camembert or Roquefort? They’re quite heady too.) Shrimp sauce isn’t eaten right out of the jar. For Western palates, it’s probably the hardest Asian fermented seafood product to accept. Though made in a similar manner as fish sauce, shrimp sauce (mắm ruốc/mắm tôm) is thick like toothpaste and purplish in color. Compelling, pungent, and stinky are some of the terms used to describe this sauce used in southern China and Southeast Asia. ![]()
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