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Shrimp paste

Tiny shrimp that are ground, salted and fermented into a strong, salty paste.

A glass jar of shrimp sauce with a red lid and a Tung Chun label — Shrimp sauce in a jar (Tung Chun brand). Photo: Guanug Umdsot, CC BY-SA 4.0, via Wikimedia Commons

At a glance

Chinese: 蝦醬 (Cantonese haa1 zoeng3; Mandarin xiā jiàng)

What it is

Tiny shrimp that are ground, salted and fermented into a strong, salty paste. It smells strong in the jar and mellows when cooked.

How we use it

A small spoonful in shrimp balls, stuffed vegetables or stir-fried greens.

Check the label

It contains shrimp, so it is not suitable for anyone with a shellfish allergy.

Where to find it in Hong Kong

Chinese grocery shops and some supermarkets.

Substitutes

Fish sauce plus a pinch of salt for a similar savoury note, but the taste is lighter.

Dishes here that use it

Corn shrimp balls dim sum (66)
Shrimp paste stuffed okra (67)

Sources

Facts on this page come from these pages. We have summarised them in our own words.