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.
- 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)
In a small bowl, press and stir paste and powder into a uniform mixture.
Line a ramekin or other vessel with plastic wrap. Firmly pack mixture into vessel.
Carefully remove mixture. Use or refrigerate as needed.
UPDATE: I discovered this doubles as an anchovy substitute!
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From the Bottom of My Hearth, Christi of Does It Vegan?