Vegan Shrimp Paste (Belacan or Terasi)

UPDATE: I discovered this doubles as an anchovy substitute!

After a little experimentation, we landed on a potent combination: miso blended with ground toasted nori…

America’s Test Kitchen, Cook’s Illustrated

Belacan or terasi, or shrimp paste, is a salted and fermented ingredient common to savory Malaysian, Indonesian, and Thai dishes. A mixture of powdered seaweed and fermented bean paste delivers the oceanic umami such recipes require. Wakame and red soybean paste offer the most accurate results, but nori or other seaweeds and miso work well too.

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Vegan Shrimp Paste (Belacan or Terasi)

Author: Does It Vegan? Cooking Method: Grinding, Mixing Cuisine: Indonesian, Malaysian, Thai Category: Staples

Description

This recipe yields 2 Tbsp. Proportionately adjust as desired.

Ingredients

• 4 tsp (20 mL/32 g) powdered or finely ground seaweed (wakame preferred)
• 2 tsp (10 mL/32 g) red fermented bean paste, such as miso (red soybean paste preferred)

Instructions

1. In a small bowl, press and stir paste and powder into a uniform mixture.

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2. Line a ramekin or other vessel with plastic wrap. Firmly pack mixture into vessel.

   
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3. Carefully remove mixture. Use or refrigerate as needed.

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Note

UPDATE: I discovered this doubles as an anchovy substitute!

Keywords: shrimp paste, belacan, wakame, soybean paste, seaweed, miso, umami