Pantainorasingh Shrimp Paste, 100 g

been buying this brand for years, its always good.

I’ll start by saying, like other reviewers, that unless you know exactly how/why/when to use this paste, don’t purchase it as it’s a specialist ingredient. A few things to consider: 1. This is fermented shrimp, mushed up into a paste - it’s ‘RAW’. 2. The smell is fine if you’re used to cooking Thai food but be warned if you’ve never used it before - to those new to this ingredient it will smell quite strong/‘off’ 3. This paste MUST BE COOKED - it’s fermented shrimp to be used in dishes to add that “wow this is great, how do they make it so tasty?” flavour - now you know LOL 4. Use sparingly and only as much as the recipe calls for as it’s very salty - it will NOT taste anything like it smells when it’s in your pan cooking away with other ingredients 5. It comes in a small tub inside which the paste itself is in a vacuum packed bag you have to cut open to access - THERE IS NO SMELL when this arrives so I’m unsure what happened to other reviewers’ orders if they could smell it through the packaging 6. When you’ve used as much as you need, reseal (I kept mine in the bag and ‘piped’ out a teaspoon then squashed the bag back into its little tub) and ideally place that little tub into another sealed container just in case it smells in the fridge 7. It’s quite a thick paste so it’s not the easiest to break up but into a dish that’s cooking it’ll melt in well I used this in a Massaman curry and it added that extra umami depth needed to make it taste authentic - fabulous. This paste is NOT to spread on toast or to be used in sandwiches or otherwise eaten on its own in any fashion, so make sure you’re buying it for a specific dish or cuisine you’re going to cook and you’re good to go!

People that have wrongly left 1* and very negative reviews have done so because they do not know the products concept or how to cook with the product. You DO NOT EAT THIS RAW; you don't even taste it. You must also keep it refrigerated once opened in an air tight, a totally air tight, container because it does stink. Its fermented shell fish. Its meant to smell that way! It will taint everything in your fridge if you don't. Shelf life : Shrimp paste typically has a long shelf life. Unopened, it can be good for up to three years depending on the specific brand and packaging. Once opened, it will usually stay fresh for 6-12 months if properly stored in the refrigerator. - Nasi Goreng - oh yes, this made it just right.

Strong smell of shrimp and improves the taste of dishes .

I love to cook Thai food and as I increase my repertoire as in the dishes I like to try, I thought I’d try a product which adds more authenticity to the meal rather than using fish sauce. I’m afraid it wasn’t for me, the smell was overpowering and the dish didn’t taste as good as it has done in the past. Wasn’t for me

Awesome fishing bait to put round ya hook baits

Excellent stuff

I bought this to use in my Nasi Goreng instead of buying prawns, which I usually use. It's okay, though I may thin it down a little next time I use it because it just seemed to stay in a 'clump' and didn't really mix in well. There is also the smell. I mean, I know it's shrimp paste, but does it have to smell like something that's gone off? Thankfully it doesn't taste like that!

Pas de pb

Die Paste gibt Currys einen Hauch Shrimp Geschmack. Die Dosierung richtet sich nach dem Woman Acceptance Factor - WAF. Stinkts nach dem Kochen und schmeckt alles nach Shrimps? Dann war es eindeutig zu viel! Eine Messerspitze pro Person und Gericht sollte vollkommen reichen zusammen mit einem Schuß Austernsoße und ein paar Tropfen Fischsoße. Und, hier übertreiben manche beim Geruch der rohen, fermentierten Garnelen. Diese Marke riecht geöffnet im Raum nicht schlimmer als Fett von fritierten Fischstäbchen. Also, am besten in einer zweiten, luftdichten Dose im Kühlschrank lagern.

Très mauvais

Sicher verpackte Ware. Muss im Kühlschrank aufbewahrt werden. Gut verschlossen halten, Geruch ist sehr streng, geschmacklich aber hervorragend beim Einsatz in Thai-Gerichten.

cette pâte s'utilise comme le bouillon cube de viande. sauces, bouillons, légumes, poissons et viandes blanches.