If you enjoy eating local Thai food, you know we love shrimp in Bedford Thai food at White Coconut! However, we don’t just love shrimp – we’re particularly fond of something known as shrimp paste. What is it and why do we love it? Keep reading to learn more about this salty and savory condiment!
Shrimp paste goes by several names, including prawn sauce, gapi, and bagoong, to name a few! Did you know? The use of shrimp paste dates back centuries! Shrimp paste has roots as far back as the eighth century in Thailand. To make this delicacy, many locals harvest shrimp, mix them with salt, and spread them on bamboo mats to dry under the sun. These sun-dried prawns are then ground into a paste that lasts for months!
Today, shrimp paste still contains shrimp and salt, and the shrimp is usually fermented. Shrimp paste is no longer purely sun-dried and eaten; it is pasteurized and canned. The color of shrimp paste can range from light pink to deep red-brown.
This savory and salty paste is still a beloved condiment that is now imported throughout Southeast Asia and North America. Many culturally diverse dishes use a certain kind of shrimp or prawn paste, and this is just one reason why we love it! Now, shrimp paste is added to curry dishes and Malaysian or Thai-inspired noodle dishes. Shrimp paste lasts for a long time, as a bit of paste goes a long way in flavor. Plus, shrimp paste remains completely fresh for months, even if left unopened and without refrigeration!
Whether you love the flavor of salty and savory shrimp paste or prefer something else, White Coconut can deliver! Some of our favorite Thai dishes include shrimp paste, with our personal favorites like any of our delicious curries. Check out our menu online or stop in and visit us for a truly authentic Thai entrée.