It can be eaten directly. The cooked ones you mentioned may have been fried.

Shrimp paste is also known as shrimp cakes. It is a sticky paste made from various small fresh shrimps, fermented with salt, and ground into fine pieces. All shrimp-producing areas along my country's coast can be produced. Tangshan in Hebei Province, Huimin in Shandong Province, Yangjiaogou, Zhejiang and Guangdong produce the most, and the production and processing period is from May to October every year. The shrimp paste processed in Tangshan and Cangzhou, Hebei Province is of higher quality and is generally used for seasoning.

Product quality: The shape of shrimp paste is slightly like sweet sauce, divided into first, second and third grades. The color is bright red and yellow, the texture is fine, the taste is pure, the salt is sufficient, the water content is low, and it has the unique umami taste of shrimps. It is better if it is free of insects and has no odor. Tangshan and Cangzhou products have the best quality. Some small crabs, small clams, etc. are mixed in during processing, which affects the quality. The color is mostly grayish yellow and not bright.

How to eat: Shrimp paste is generally used as a seasoning. Add it to various fresh vegetables and meat for the most delicious taste. Add a little shrimp paste to the soup noodles for a unique umami flavor. It can also be eaten raw or steamed to make dishes.

Storage method: It should be stored in a vat or in a wooden barrel. It must be sealed tightly to prevent rain and water. Store in a cool and ventilated place. After opening the vat for pickup and retail, it must be covered in time to prevent flies from crawling, contamination, maggots, insects, mold and deterioration. If it is found that the foaming phenomenon has not yet deteriorated, add a little white wine in time and seal it for storage. If it has been soaked, deteriorated and smells bad, it cannot be eaten.

In some areas, raw food is preferred, and more attention should be paid to preventing contamination