Shrimp paste is added to Thai recipes either unroasted or roasted. Unroasted, it is blended with spices to make curry paste. Other times, Thai recipes require roasting the shrimp paste in fresh banana leaves (or aluminum foil) either over a gas burner, grill or in the oven for about ten minutes until fragrant. The smell of shrimp paste takes some getting used to, but it the taste is simply wonderful! Kapee is an essential Thai ingredient for which there is no good substitute. As good cooks know, be sure to use Thai shrimp paste in Thai food, not Chinese or Indonesian pastes because these are very different (and some would say not very delightful).
Keep refrigeratored in a cool place well sealed for up to one year. For longer storage store in the freezer.