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Fish and seafood from Myanmar
Hmyin ngapi is Myanmar shrimp paste made from the tiny shrimp caught in the fine 'hmyin-bai' net, with other small sea life mixed in. The catch is sun-dried on mats, mixed with salt, pounded and dried again three times, then packed into jars as a purple-brown paste. It is used both as a side dish and as a seasoning.
| Hmyin (tiny shrimp)The day's catch | Washed and sorted from small fish and shells[ishige1987] |
| Salt20–25 % by weight | [ishige1987] |
| Starter | spontaneous |
Total time across the recorded steps: 3 months – 4 months
What changes: The catch is washed and sorted from small fish and shells
Small fish and shells mixed in with the hmyin are picked out.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hmyin ngapi is Myanmar shrimp paste made from the tiny shrimp caught in the fine 'hmyin-bai' net, with other small sea life mixed in. The catch is sun-dried on mats, mixed with salt, pounded and dried again three times, then packed into jars as a purple-brown paste. It is used both as a side dish and as a seasoning. Made in 5 steps over 3 months – 4 months. The longest step, pack into jars and ripen, takes 3–4 months (Ishige N. and Ruddle K. 1987). Salt is 20–25 % (Ishige N. and Ruddle K. 1987). Bacillus, dominant in the matured paste does most of the fermenting.
| Main step | 3–4 monthsReported[ishige1987] | Pack into jars and ripen |
|---|---|---|
| Salt | 20–25 %Reported[ishige1987] | Mix with salt, pound and dry again, three times |
Hmyin ngapi is made from the tiniest shrimp of the fine net, pounded and sun-dried in rounds. Seinsa ngapi is the general name for shrimp paste eaten raw, and bazun ngapi is made from larger shrimp; the methods and uses are basically the same. Sources differ on the name. The Yadanabon paper calls hmyin and seinsa ngapi the shrimp pastes, while Wikipedia says hmyin ngapi is made from small fish and seinsa ngapi from prawns.
Salt and repeated sun-drying lower the water in the paste; keep it sealed from air. A 1999 thesis on lab-made Myanmar shrimp paste found food-poisoning bacteria at their lowest probable levels and toxic metals within the allowed limits. That result covers its own samples, not every batch, and at about pH 8 the paste gets no protection from acid. The Yadanabon paper says shrimp paste deteriorates during storage depending on the storage conditions and the type of paste.
Every number is labelled with how it is known. How this atlas is made
