Description
Controlled pyrolysis of fermented shrimp paste to develop volatile sulfur compounds and Maillard reaction products.
Technical
Thermal degradation of shrimp protein hydrolysates (mainly from Acetes spp.) generates thiols, pyrazines, and Strecker aldehydes. The process reduces water activity (<0.6 aw) while concentrating glutamic acid (up to 1200 mg/100g).
Culinary Significance
Essential foundation for sambal belacan, laksa broth, and nasi lemak paste, providing umami depth and funky complexity.
Science
Primary Reaction
Maillard reaction (120-180°C)
Parameters
Temperature
150°C optimal
110°C to 180°C range
Time
5 minutes
3 minutes – 8 minutes
Equipment
Heavy carbon steel wokWooden spatulaMortar and pestle (post-roast)