Chinese · IV The Method
Cantonese Shrimp Paste Stir-Fry (Ha Jeung) Applications
I
Origin
Guangdong Province — coastal Cantonese tradition
II
Description
Ha jeung (虾酱) — Cantonese shrimp paste — is a pungent fermented condiment made from tiny shrimp or krill dried and fermented with salt. Used as both a seasoning in stir-fries (morning glory, pork belly) and as a condiment. Distinct from Thai belacan (drier) and Malaysian shrimp paste in fermentation method. The Cantonese version is wetter and more deeply saline.
III
The Thread
—Thai belacan — similar fermented shrimp paste
—Malay cincaluk — tiny shrimp ferment
—Italian colatura di alici — fermented fish essence
IV
Flavour Context
Intensely salty, deeply umami, pungent fermented shellfish; rounds out and deepens any dish it touches; powerful in small amounts
Pillars V — VII
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