shrimp
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Connections
35 bonds · 32 sourcedA Holy Grail pairing in The Flavor Bible's own terms: its top rank, the one or two percent of pairings its experts named most.
Read from the entry for shrimp in the 2008 edition.
One is an ingredient of the other
The dried shrimp is the base of shito, not a partner to it.
Longjing shrimp, the iconic Hangzhou dish.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for shrimp in the 2008 edition, where chile peppers is set in bold capitals.
Tacacá: tucupi, jambu and dried shrimp in a gourd.
Tacaca.
Confirmed in Historia da Alimentacao no Brasil, volume 1: page 142, tacaca with dried shrimp.
Bami tom yam kung nam khon, the creamy tom yam noodle soup with shrimp.
Read in Punyaratabandhu's Bangkok, 2017, Set Meals and One-Plate Meals: creamy tom yam noodle soup with shrimp (bami tom yam kung nam khon), shrimp in a stock with makrut lime leaves, galangal and lemongrass, the book's tom yam kung.
Bami tom yam kung nam khon, the creamy tom yam noodle soup with shrimp.
Read in Punyaratabandhu's Bangkok, 2017, Set Meals and One-Plate Meals: creamy tom yam noodle soup with shrimp (bami tom yam kung nam khon), shrimp in a stock with makrut lime leaves, galangal and lemongrass, the book's tom yam kung.
Sambal goreng.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, pages 186 and 225: prawns go into the sambal goreng sauce for the last minutes to make sambal goreng udang.
Konkani fish curry.
Banga with seafood, and ground crayfish.
Confirmed in Kitchen Butterfly, 'Banga Soup: Love in a Claypot' (2013): ground crayfish or dried shrimp, and prawns whose blended heads thicken the soup.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for shrimp in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for shrimp in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for shrimp in the 2008 edition.
The cha-om sour curry and the creamy tom yam kung.
Read in Punyaratabandhu's Bangkok, 2017, Rice Accompaniments: sour curry of cha-om cakes and shrimp (kaeng som cha-om khai sai kung), galangal in the paste; and Set Meals and One-Plate Meals, the creamy tom yam noodle soup with shrimp (bami tom yam kung nam khon).
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for shrimp in the 2008 edition.
Crayfish and dried shrimp depth.
Confirmed in Kitchen Butterfly, 'Traditional Nigerian Edo Egusi Soup' (2014): ground crayfish in the palm oil soups: Edo egusi, the garden egg sauce and okwuru ugba all carry both.
Dried shrimp anchors vatapa and acaraje.
Read in Manuel Querino, A arte culinária na Bahia, 1928, pages 7 to 13: dried shrimp ground on the stone with malagueta and onion and fried in azeite de cheiro makes the sauce for the acaragé, and seasons the efó, the carurú, the xin-xin and the humulucú; pages 26 and 27, the vatapá. Cascudo, also cited: page 157, the moqueca of shrimp, and page 158, caruru made with shrimp and dende.
Acai com camarao.
Ceviche and chupe.
With dried shrimp and belacan.
Laksa and its stock.
Score unexamined
Haemul pajeon, the pancake it is drunk with.
Confirmed in Real Korean Cooking: seafood-scallion pancake, page 189, served with Korean rice liquor.
Ground crayfish in the sauce.
Confirmed in Kitchen Butterfly, 'Garden Egg and Ugba Sauce with New Yam' (2015): ground crayfish in the sauce.
With dried shrimp in sour soups.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for grapefruit in the 2008 edition.
Molara's jollof beans, with fresh shrimp.
Read in Aribisala's Longthroat Memoirs, 2016, 'Molaras Jollof Beans': peeled beans cooked soft with blended peppers, tomatoes and onions, fresh shrimp and smoked mackerel. Dried shrimp in moin-moin is not in the book; the prawns of the tortoise's moin-moin belong to a folktale.
Score unexamined
Score unexamined
With ground crayfish.
Confirmed in Kitchen Butterfly, 'How to Make Nigerian Pepper Soup' (2011): calabash nutmeg in the spice mix and ground crayfish in the soup, and again in ofe nsala with crayfish and dried prawns.
Pancit Malabon: noodles with shrimp, squid, oysters and tinapa, served with kalamansi halves.
Searched in Memories of Philippine Kitchens, 2012 edition, page 79, pancit Malabon, the noodles tossed with shrimp, oysters, squid, tinapa and chicharron in a shrimp-juice sauce and served with kalamansi halves. The cited 2006 edition was not the copy in hand.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "shrimp", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/shrimp
/archive/shrimp
Bonds are tiered by source, origin-tradition references first.