Shrimp and chicken don't sound like they go together, but when I first tried Har Cheong Kai (shrimp paste chicken), I was bowled over by the taste. And now, it's become one of my favourite ways to cook fried chicken.
I use Belachan, which is shrimp which has been salted and fermented. It is widely used in South East Asian cuisine and can be found in most asian supermarkets.