Dried shrimp

Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.

Use

In 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 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. 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, where they are 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.^[1]

In Southeast Asia

Dried shrimp for sale near Bến Thành Market, Saigon

Dried shrimp are used in Vietnamese cuisine, where they are called tôm khô, and are used in soups, congee, fried rice, or as a topping on stirfries (Mì Xào) or savoury snack items. They are also commonly eaten as snacks.

The Chinese living in Malaysia, especially those of Peranakan descent, developed sambal udang kering, which uses dried shrimp. It can be served as pub food.

In Indonesia dried shrimp is called ebi, the name was derived from either Chinese Hokkian dialects "hebi" means "shrimp rice" or Japanese word "ebi" means "shrimp" (either fresh or dried). Ebi is important part of Indonesian Chinese cuisine as well as Palembang cuisine, it is used in various Chinese Indonesian stir fried vegetable dishes, such as stir fried white cabbages with ebi. In Palembang, ebi is boiled, ground and sauted, to make savoury shrimp powder sprinkled upon pempek fried fish cake. Ebi also important ingredient to make shrimp broth and cooked in coconut milk to make Mie Celor. The ebi powder often also sprinkled upon asinan or sometimes rujak.

In Burmese cuisine, 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 (fermented tea leaves), tomato and kaffir lime 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 (Thai: กุ้งแห้ง) in Thai cuisine, dried shrimp is used extensively with chilies and Thai herbs to produce various types of chili paste and Thai curry paste. Dried shrimp is also used in salads such as in the Northeastern Thai som tam (green papaya salad).

In the Philippines, dried shrimp is called "hibi/hibe" (Hokkien: hê-bí) and is used like salt to season dishes as well as in soup bases such as misua.

In India

It is used in the cuisine of the Konkan & Tamil Nadu region of India. There are several varieties for e.g.:- in Tamil Nadu it is called as chenna kunni:^[2]

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.

In 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.

In Mexico

Dried shrimp is commonly found in markets all throughout Mexico and perhaps their best-known use is in the "meatballs" that accompany the traditional Christmas dish romeritos.

In Brazil

The cuisine of Brazil'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. It may also be ground into a fine powder for use as a condiment, as on Moqueca. At times it is added directly to a dish as an edible garnish.

United States

Dried shrimp was introduced to the American South in the 18th-century colonial period, by thriving Filipino fishers in Saint Malo, which was located in present-day St. Bernard Parish, Louisiana, on the shore of Lake Borgne, until 1915.

In south Louisiana, dried shrimp are often added by Cajun cooks to gumbo, 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.^[3]

References

Wikimedia Commons has media related to Dried shrimps.

↑ Park Eunju (March 2008). "Spring namul soups: from Gyeonggi to Jeju (봄나물국 1: 경기부터 제주까지 팔도 봄나물국)" (in Korean). DesignHouse. Retrieved 2008-04-14. 마른 새우 그냥 먹어도 단맛이 강한 마른 새우를 국에 넣으면 국물 맛이 달큼해진다. 마른 새우로 국물 내는 방법은 통으로 이용하거나 잘게 다져서 넣는 것 두 가지가 있다.
↑ http://blogs.hindustantimes.com/my-daily-bread/?p=63
↑ "A true Cajun secret: using dried shrimp in seafood gumbos." thecajunfoodie.com. Accessed January 31, 2010. Retrieved on 2010-01-31.

Edible crustaceans

Shrimp/prawns	Acetes Crangon crangon Cryphiops caementarius Dried shrimp Indian prawn Litopenaeus setiferus Macrobrachium rosenbergii Palaemon serratus Pandalus borealis Penaeus esculentus Penaeus monodon Shrimp paste Whiteleg shrimp Xiphopenaeus kroyeri

Lobsters (incl. slipper & spiny)	American lobster Arctides guineensis California spiny lobster Homarus gammarus Ibacus peronii Japanese spiny lobster Jasus Jasus edwardsii Jasus lalandii Metanephrops challengeri Thenus orientalis Nephrops norvegicus Palinurus elephas Panulirus argus Panulirus cygnus Panulirus echinatus Panulirus guttatus Panulirus homarus Panulirus longipes Panulirus ornatus Panulirus pascuensis Panulirus penicillatus Panulirus versicolor Parribacus japonicus Sagmariasus Scyllarides herklotsii Scyllarides latus Scyllarus arctus Thymops birsteini Tristan rock lobster

Crabs	Callinectes sapidus Callinectes similis Cancer irroratus Cancer bellianus Cancer pagurus Chaceon fenneri Chinese mitten crab Chionoecetes Declawing of crabs Dungeness crab Florida stone crab Gecarcinus ruricola Horsehair crab Hypothalassia acerba Jonah crab Maja squinado Menippe adina Orithyia sinica Ovalipes australiensis Pie crust crab Portunus pelagicus Portunus trituberculatus Ranina ranina Scylla paramamosain Scylla serrata

Crayfish	Acocil Astacus astacus Marron Paranephrops Procambarus clarkii Orconectes virilis Signal crayfish

Others	Austromegabalanus psittacus Coconut crab Galathea strigosa Glyptolithodes Goose barnacle King crab Krill Langostino Lysiosquillina maculata Mantis shrimp Oratosquilla oratoria Paralithodes camtschaticus Red king crab Squat lobster Squilla mantis Tasmanian giant crab Thalassina

Shrimp dishes

List of shrimp dishes

Bagoong Balchão Cahuamanta Camaron rebosado Char kway teow Cincalok Dancing shrimp Dobin mushi Dried shrimp Drunken shrimp Dynamite roll Eating live shrimp Fried prawn Gumbo Hae mee Har gow Kaeng som Longjing prawns Potted shrimps Prawn ball Prawn cocktail Prawn cracker Prawn roll Saeujeot Sesame shrimp Shrimp ball Shrimp cocktail Shrimp Creole Shrimp DeJonghe Shrimp mix Shrimp on the barbie Shrimp paste Shrimp roe noodles Shrimp toast Vatapá White boiled shrimp

Dried fish and dried seafood

Dried fish	Bacalhau Baccalà Balyk Bokkoms Boknafisk Bombay Duck Cantonese salted fish Craster kipper Dried and salted cod Dried shredded squid Fesikh Gwamegi Jwipo Katsuobushi Kipper Kusaya Maldive fish Mojama Piracuí Sanyaa Stockfish Tatami Iwashi Vobla

Dried seafood	Conpoy Dried shredded squid Dried shrimp Musciame

Misc.	List of dried foods

Seafood

Fish	Anchovy Billfish Carp Catfish Cod Eel Flatfish Flounder Herring Mackerel Salmon Sardine Shark Sturgeon Swordfish Tilapia Trout Tuna Whitebait

Shellfish	Abalone Cockles Crab meat Crayfish Geoduck Krill Lobster Mussels Oysters Scallops Shrimp Sea urchins Crustaceans Molluscs

Other seafood	Edible seaweed Jellyfish Marine mammals Octopus Sea cucumber Squid Whale meat Sea vegetables Algae List of seafoods more...

Processed seafood	Caviar Dried fish Canned fish Cod liver oil Cured fish Fermented fish Fish fillet Fish head Fish oil Fish sauce Fish paste Fish steak Fish stock Lutefisk Salted fish Shark liver oil Shrimp paste Smoked fish Stockfish Surimi Roe more...

Seafood dishes	List of seafood dishes List of crab dishes List of fish dishes Bisque Chowder Fish and chips Fish pie Fish soup Fried fish Raw fish Seafood boil Shark fin soup Sushi more...

Health hazards	Ciguatera Fish diseases and parasites Mercury in fish Metagonimiasis Scombroid food poisoning Shellfish poisoning

Advisory services	Seafood mislabelling Sustainable seafood Sustainable seafood advisory lists and certification

Animal welfare	Declawing of crabs Eyestalk ablation Eating live seafood Live fish trade Pain in fish Pain in crustaceans Shark finning

Related topics	Fish preservation Fish processing Gathering seafood by hand History of seafood History of sushi List of seafood companies Raw bar Salmon cannery Seafood restaurant Umami

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