Dried Shrimp

Dried shrimp are used in many East and Southeast Asian cuisines to season dishes and prepare pastes. You find them in Thai Som Tam and Pad Thai, in Chinese soups and dim sum, in Vietnamese rice and noodle dishes, and in Malaysian and Indonesian spice pastes.

In Thailand, dried shrimp are called , in China and in Vietnam . In Malaysia they are called “Udang Kering” and in Indonesia usually “Ebi”. In the Philippines, the names “Hibi” or “Hibe” are common, in Korea and in Japan .

Depending on their size and dryness, soak dried shrimp in water for about 15 to 30 minutes. Afterwards you can drain them and, depending on the dish, use them whole, chop them roughly or pound them in a mortar.

You can pour the soaking water through a very fine sieve and use it in suitable dishes. It has a strong seafood flavor, but it is also very salty. Season the dish further only after adding it.

You can find dried shrimp in well-stocked Asian supermarkets, either on the spice shelf or in the freezer.

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