Everything about Dried Shrimp totally explained
Dried shrimp are
shrimp that have been sun dried and shrunk to a thumbnail size. They are used primarily in
Chinese cuisine. A unique
umami taste is packed into each shrimp. A handful of shrimp are generally used for dishes. When cooked, the flavor is released as an ingredient. Despite the literal meaning of the name "shrimp rice," it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice.
Use
In East Asia
In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that's very different from fresh shrimp. They have the coveted
umami flavor (or so-called "fifth taste"). It is an ingredient in the Cantonese
XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in
Cantonese cuisine, particularly in some
dim sum dishes such as rolled and
rice noodle roll and in
zongzi.
Dried shrimp are also used in
Korean cuisine, where they're soaked briefly to reconstitute them, and are then stir-fried with seasonings--typically garlic, ginger, scallions,
soy sauce, sugar, and hot peppers--and served as a side dish. It is called
"mareunsaeu bokkeum" (
hangul:마른새우볶음) in
Korean. They are also used in some Korean braised dishes (
jorim) and used for making
broth.
In Southeast Asia
In countries like
Malaysia, shrimps are used to make a condiment called
sambal udang (
udang being the
Malay word for prawns or shrimps). In Southeast Asia, prawns and shrimps are distinguished by their size and therefore it isn't practical to make
sambal udang with prawns. The Malay people developed
sambal udang, which uses fresh shrimp and is wetter, while the Chinese living in Southeast Asia, especially those of
Peranakan descent, developed
sambal udang kering, which uses dried shrimp, is drier, and can be served as
pub grub. Most major supermarkets in
Malaysia and
Singapore sell fresh shrimp from which the shells have already been removed.
Known as กุ้งแห้ง (
kung haeng) in
Thai cuisine, dried shrimp is used extensively with chilies and Thai herbs to produce chili paste and various types of curry paste. Dried shrimp is also used as is in Northeastern dishes such as
somtam.
Dried
shrimp paste, called
kapi (กะปิ), is also eaten in Thailand.
They are also used in
Vietnamese cuisine, where they're called
tôm khô, and are used in soups and in
fried rice.
Further Information
Get more info on 'Dried Shrimp'.
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