Shrimp paste, shrimp sauce, or prawn sauce is a fermented condiment commonly used in Southeast Asian and coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. Depending on the regional variations, it is sold either in its wet form or sun-dried, and either cut into blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.