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Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, ngapi (áá«á¸áá­.
Shrimp quenelles (well, more like soft dumplings) in a shrimp bouillon. This soup was served in little cups. The quenelles (skinless soft dumplings) were a soft puree of shrimp. The bouillon was just a long and slow simmer of the shrimp skins with a bit of garlic and some chinese rice cooking wine (Shaoxing).