I was looking online for a vegetarian shrimp paste alternative when I came across this super useful article which I found at www.thaigrocer.com
Adaptation for Thai Vegetarian Food
Generally the many dipping sauces, dressings and relishes
that accompany Thai dishes are often based on seafood products, such as fish
sauce, shrimp paste, or dried shrimp. Following is an explanation of how Thai
people replace seafood seasoning ingredients, dipping sauces, curries,
dressings and relishes with vegetarian alternatives.
FISH SAUCE
"Nam Pla" in Thai. Fish Sauce. A thin, amber
colored, salty sauce, is the predominant seasoning sauce used in Thai cooking.
In Thai vegetarian cooking, fish sauce is usually substituted by a Light (thin)
Soy Sauce. However, to maintain the taste and smell of fish sauce, a minimal
amount of soy sauce is used, but add additional salt and solids of two
vegetarian ingredients, salted yellow beans and fermented tofu (bean curd), a
pungent product of cubed tofu pickled in brine, sometimes with chili added.
OYSTER SAUCE
"Nam Mun Hoy" in Thai Oyster sauce is used in some
Thai dishes. It is a rich, thick brown sauce made from fermented dried oyster.
Sin Tai Hing/ Vegetarian Oyster Sauce is a 100 percent vegetarian version made
in Malaysia from mushroom and vegetable protein. It can be used in any recipe
as a vegetarian substitute for oyster sauce. You may also use Soy Sauce with
Mushroom from Healthy Boy Brand.
SHRIMP PASTE
"Kapi" in Thai Shrimp paste, kapi, is a
salted-fermented shrimp product used widely in Thai cooking to give the food
its characteristic deep and vibrant flavors. Kapi can be substituted with
various salt-fermented soy bean products such as yellow bean sauce, chinese
bean pastes, fermented tofu in brine.
DRIED SHRIMP
"Goong Haeng" in Thai Dried shrimp has been
replaced by a variety of bean products, roasted nut or coconut.
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