Terasi as a Shrimp Paste in Southeast Asia

Abstract

Terasi is a fermented shrimp paste from Indonesia made from shrimp or krill, with or without fish addition, that is made into a semi-moist paste. It is mainly used as a flavor enhancer. Known for its umami taste and strong, pungent smell, terasi is produced using two main methods: the dry technique and the semi-wet technique. Terasi is not the only shrimp paste found in Southeast Asia, but there are also belacan in Malaysia and Brunei, kapi in Thailand and bagong alamang in Philiphines. In Southeast Asia, terasi shrimp paste typically has lower salt content, higher lightness value, and greater protein content, primarily consisting of glutamic acid. However, it has also been reported to have higher histamine levels, indicating that the handling and storage of both the ingredients and the final product need improvement.