Artisanal Spice Shrimp Satay Paste, in jars and retail

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic pumpkin seed (Lady Godiva variety), Rapadura sugar, organic ginger rhizome, pink shrimp powder, organic star anise, organic paprika, organic turmeric rhizome, combawa zest (Citrus helix), organic fennel seed, organic garlic, organic onion, Habanero pepper.

A bit of history
The term "saté" refers to a dish created in the 19th century by street vendors on the island of Java.
The main ingredient is peanuts, a legume native to South America, imported by Portuguese and Spanish traders in the 16th century. It is called "peanut sauce" or "bumbu kapang" in Indonesian.
Becoming very popular, the recipe then spread throughout Southeast Asia.
Dutch settlers quickly adopted peanut sauce, thanks to their possessions in parts of Southeast Asia in the early 19th century and until the end of World War II.
This seasoning method became common in the Netherlands and is used as a condiment in the national cuisine.
The term "saté" refers to a skewer garnished with meat, fish, or shellfish. Nowadays, there are different types of satay paste, spicy or mild, for marinating food or seasoning juices.

How do I use satay paste in recipes?
You have to take into account the presence of shrimp and its taste, which isn't universally appreciated.
Try an Indonesian recipe with "gado-gado," a crunchy vegetable salad. Dilute a little satay paste with a little rice vinegar and fruit juice (orange, lychee, mango, pineapple). Drizzle a little sauce over the bottom of a plate before adding vegetables (cucumber, bean sprouts, pineapple, coconut, radish, etc.). This "vinaigrette" can also be used as a "dip" for spring rolls or spring rolls.
Take inspiration from another island recipe using fish meat seasoned with satay paste. Mix thoroughly, add a little coconut milk, and replace the original banana leaves with cabbage leaves blanched for a few minutes in boiling water.
Make pickles for appetizers by adding satay paste and salt to rice vinegar. Cut the vegetables and any fleshy fruits into chunks and let them marinate for 72 hours before serving.

What's in my satay paste?
It's a blend of spices that's both mild and slightly spicy. It's thickened with the oilseeds of Lady Godiva pumpkin, an ancient variety of curcubitaceae known for its green, nutritious seeds.
The presence of dried shrimp powder is the omnipresent aroma of the mixture. When cooked, the shellfish flavor is subtle and clearly identifies the spice style.

Packaging
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string
Kraft bag labeled with a QR code to access the product on the online store.
Sample presented in glass jar with mechanical closure.