Dried Shrimp
   HOME

TheInfoList



OR:

Dried shrimp are
shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique
umami Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and ...
taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.


Use


East Asia

In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. They have the coveted
umami Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and ...
flavor (or so-called "fifth taste"). It is an ingredient in the Cantonese
XO sauce XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour. It is commonly used in southern Chinese regions such as Guangdong. History Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly-chopped ...
. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in
Cantonese cuisine Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Maca ...
, particularly in some dim sum dishes such as rolled and
rice noodle roll A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from Guangdong Province in southern China, commonly served either as a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of ''shahe ...
and in ''
zongzi ''Zongzi'' (; ), ''rouzong'' () or simply ''zong'' (Cantonese Jyutping: ''zung2'') is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species ''Indocalamus t ...
''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("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. Dried shrimp are also used in
Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
, where they are soaked briefly to reconstitute them, and are then stir-fried with seasonings—typically garlic, ginger, scallions,
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
, sugar, and hot peppers—and served as a side dish. It is called ''"mareunsaeu bokkeum"'' (
hangul The Korean alphabet, known as Hangul, . Hangul may also be written as following South Korea's standard Romanization. ( ) in South Korea and Chosŏn'gŭl in North Korea, is the modern official writing system for the Korean language. The let ...
: 마른새우볶음) in
Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...
. They are also used in some Korean braised dishes (
jorim ''Jorim'' () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but gochujang ( ...
) and used for making
broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
.


Southeast Asia

Dried shrimp are used in
Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflec ...
, where they are called ''tôm khô'', and are used in soups,
congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
,
fried rice Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fr ...
, or as a topping on stirfries (Mì Xào) or savoury snack items. They are also commonly eaten as snacks. The Malays living in
Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
developed ''
sambal Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indo ...
udang kering'', which uses dried shrimp. Dried shrimp is a staple ingredient in the cuisine of Malaysia, with it being a base to
rempah Bumbu is the Indonesian language, Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The Great Dictionary of the Indonesian Language ...
, a spice paste that forms the body of many Malay curries. In
Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
dried shrimp is called ''ebi'', the name was derived from either Chinese
Hokkian The Hokkien () variety of Chinese is a Southern Min language native to and originating from the Minnan region, where it is widely spoken in the south-eastern part of Fujian in southeastern mainland China. It is one of the national languages in T ...
dialects "hebi" means "shrimp rice" or
Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...
word "ebi" means "shrimp" (either fresh or dried). ''Ebi'' is important part of Indonesian cuisine as well as Palembang cuisine, it is used in various Indonesian stir fried vegetable dishes, such as stir fried white cabbages with ebi. In
Palembang Palembang () is the capital city of the Indonesian province of South Sumatra. The city proper covers on both banks of the Musi River on the eastern lowland of southern Sumatra. It had a population of 1,668,848 at the 2020 Census. Palembang ...
, ebi is boiled, ground and sautéed, to make savoury shrimp powder sprinkled upon
pempek ''Pempek'', ''mpek-mpek'' or ''empek-empek'' is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, South Sumatera, Indonesia. Pempek is served with rich sweet and sour sauce called ''kuah cuka'' or ''kuah cuko'' ...
fried fish cake. Ebi also important ingredient to make shrimp broth and cooked in
coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
to make Mie Celor. The ebi powder often also sprinkled upon asinan or sometimes
rujak Rujak ( Indonesian spelling) or Rojak ( Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit an ...
. In
Burmese cuisine Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ...
, dried shrimp is called bazun-chauk and is used widely in cooking, such as salads, soups and condiments. It is primarily used along the coast and coastal ethnic minorities' cuisines. Toasted whole dry shrimps are used in a wide variety of Burmese salads such as
laphet Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in English (, ), is Burmese for fermented or pickled tea. Myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled ...
(fermented tea leaves), tomato and
kaffir lime ''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leav ...
salads. Shredded dried prawns are used to prepare condiments such as ngapi kyaw and balachaung kyaw. Dried shrimp is also used as stock for Burmese thin soups. Known as ''kung haeng'' ( th, กุ้งแห้ง) in
Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...
, dried shrimp is used extensively with chilies and Thai herbs to produce various types of
chili paste Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be Scoville scale, hot, Sweetness, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typic ...
and
Thai curry Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingr ...
paste. Dried shrimp is also used in salads such as in the Northeastern Thai ''som tam'' (
green papaya salad Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental ...
). In the
Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...
, dried shrimp is called "hibi/hibe" and is used like salt to season dishes as well as in soup bases such as misua.


South Asia

In
India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
, it is used in the cuisines of Odisha, Konkan, Andhra, Tamil Nadu and Northeast region of India. There are several varieties for e.g.:- in Tamil Nadu it is called as chenna kunni: In Andhra, It is called endu royya. Nagayalanka in Diviseema is famous for endu royya pappu in Andhra. * ''javla: ''made from a tiny species of shrimp called ''karandi'', which is typically dried head and shell on and consumed whole, * ''sukat:'', made from a larger species of shrimp which is typically dried with the head and shell on and consumed after the head and legs are trimmed * ''soda:'' a larger variety which is dried after it is shelled. *It is hydrated and shelled and added to dosakai (type of cucumber) and egg plant dishes. It is also used to flavor rasam Or coconut curry in konkan. In
Sri Lanka Sri Lanka (, ; si, ශ්‍රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...
, dried shrimp is the main component of ''koonisso mallum'' also known as ''pol mallum'', a popular dish in the country.


Africa

It is used in many African countries like Nigeria when preparing many dishes involving vegetables, typically cooked in oil with vegetables like spinach, pepper and tomato sauce.


Mexico

Dried shrimp is commonly found in markets all throughout
Mexico Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatema ...
and perhaps their best-known use is in the "meatballs" that accompany the traditional Christmas dish
romeritos Romeritos is a Mexican dish from Central Mexico, consisting of tender sprigs of seepweed ( ''Suaeda'' spp.) which are boiled and served in a mole sauce seasoned with shrimp jerky blended into the mix. Typical additional ingredients include boile ...
. Dried shrimp is also used for dried shrimp patties that is cooked in a red sauce with cactus (nopales). This dish is common around Lent and Christmas time.


Brazil

The cuisine of
Brazil Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...
's northeastern region makes extensive use of dried shrimp, which they call "camarão seco". It is often reconstituted for use in stews or special hot sauces, such as in
Acarajé Àkàrà (Yoruba)(English: Bean cake Hausa: kosai, Portuguese: Acarajé () is a type of fritter made from cowpeas or beans (black eye peas). It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encoun ...
. It may also be ground into a fine powder for use as a condiment, as on
Moqueca Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The name moqueca comes from the term ''mu'keka ...
. At times it is added directly to a dish as an edible garnish.


United States

Dried shrimp was introduced to the
American South The Southern United States (sometimes Dixie, also referred to as the Southern States, the American South, the Southland, or simply the South) is a geographic and cultural region of the United States of America. It is between the Atlantic Ocean ...
in the 18th-century colonial period, by thriving Filipino fishers in
Saint Malo Saint-Malo (, , ; Gallo: ; ) is a historic French port in Ille-et-Vilaine, Brittany, on the English Channel coast. The walled city had a long history of piracy, earning much wealth from local extortion and overseas adventures. In 1944, the Alli ...
, which was located in present-day
St. Bernard Parish, Louisiana St. Bernard Parish (french: Paroisse de Saint-Bernard; es, Parroquia de San Bernardo) is a parish in the U.S. state of Louisiana. The parish seat and largest community is Chalmette. The parish was formed in 1807. St. Bernard Parish is part of t ...
, on the shore of
Lake Borgne Lake Borgne (french: Lac Borgne, es, Lago Borgne) is a lagoon of the Gulf of Mexico in southeastern Louisiana. Although early maps show it as a lake surrounded by land, coastal erosion has made it an arm of the Gulf of Mexico. Its name comes fro ...
, until 1915. In south
Louisiana Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is borde ...
, dried shrimp are often added by
Cajun The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as ...
cooks to
gumbo Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "h ...
, to add an intense salty flavor. They can also be eaten as a snack by themselves, and can be commonly found in snack-size portions in south Louisiana's stores.A true Cajun secret: using dried shrimp in seafood gumbos
" ''thecajunfoodie.com.'' Accessed January 31, 2010. Retrieved on 2010-01-31.


See also

* Budu *
Conpoy Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its ...
*
Fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, P ...
*
List of dried foods This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
*
Padaek Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) ( th, ปลาแดก), similar to pla ra in Thailand ( th, ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cur ...
*
Saeujeot ''Saeu-jeot'' * () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchi-jeot'' (멸치젓, salted anchovy ''jeot'') in South Korea. The name c ...
*
Shrimp paste Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...


References

{{seafood Dried meat Edible crustaceans Fish processing Umami enhancers