Shrimp sauce is a traditional condiment of Malays in Nanyang, which was introduced to Hong Kong from Malaysia in the 1960s. Since then, the shrimp paste produced in Hong Kong has become famous. "Chicken with shrimp sauce" has become the new favorite of the catering industry for a time. Dry the shrimp paste with charcoal fire and send it directly to cook porridge. Use it to make monosodium glutamate when cooking soup and vegetables. Use it as shrimp paste after adding water. There is a famous Cantonese dish "Malay Scenery" which is to stir-fry water spinach with "March 8 prawns". The practice of "shrimp three bars": soak the shrimp in water and mash it. Pulverizing Capsici Fructus, dried Capsici Fructus, Onion, Garlic, Curcuma Rhizome, Kaempferol and dried shrimp paste. Stir-fry Chili and other spices in a hot oil pan, add sugar, and stir-fry shredded shrimp until the shrimp is fragrant. "March 8 Shrimp Rice" is a dish in itself, and fried spinach and eggplant are ideal. Shrimp sauce itself is salty and can be used instead of salt. It is the best seasoning, pure inorganic without additives and monosodium glutamate, which is worth recommending.