I have just purchased Thompsons' "Thai Food," and have noticed that he considers shrimp paste to be an essential element of his many "relish" recipes.
My first venture was a traditional relish, and I made it according to direction. I found it overly saline, and lacking of sweetness--Thompson refers in the book to the sweet quality of fresh made pastes in Thailand.
I had been using the Twin Chicken product below, and admittedly, my jar has been open for a long time, probably 2-3 years. Could this explain the flavor? Should I use a different product? A newer jar?