Shrimp paste (terasi / belacan)

terasi (ID) / belacan (MY) / กะปิ kapi (TH)

Flavor and role: A pungent paste of tiny shrimp fermented in salt, ground and dried. The smell is strong, but frying turns it into deep savory flavor.
Typical dishes and uses: Nasi goreng, nasi lemak sambal, Thai curry pastes, nam prik sauce
Substitutes: 1 tsp shrimp paste = 1 tsp Korean salted shrimp (saeujeot) + 1/2 tsp fish sauce, or 1 tsp anchovy fish sauce. It can be left out, but the dish will be less savory.
Storage: Double-wrap in plastic and an airtight container so the smell does not spread, and refrigerate for 1 year. Before use, toast in a dry pan or wrapped in foil to bring out the aroma.
Main countries: Indonesia · Malaysia · Thailand
Used in this book: Nasi Goreng Nasi Lemak Chili crab Fish Amok (Amok Trey)Curry Laksa Mohinga (Burmese Fish Noodle Soup)Restaurant-style chili crab with fried mantou Silky Amok with Toasted Kroeung and Coconut Cream Gado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut Sauce Green Curry with Hand-Pounded Paste Prawn-Head Stock Curry Laksa Mohinga with Fish-Bone Broth, Toasted Rice and Crispy Shallots Nasi Goreng Spesial with Prawns and Crispy Shallots Crispy Nasi Goreng Rice Bites Nasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Sambal Anchovy Coconut Onigiri Sambal Fried Chicken Nasi Lemak Burger

Updated 2026-10-10