Dried shrimps come in different sizes and grades. Usually the larger, pink ones are more expensive. In this video, because I’m mincing the shrimp, I’ve used a cheap variety which is tiny. This particular brand is from Vietnam and in Australia it can be found in the refrigerator or freezer section of Asian grocery stores.

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First you need to soak the shrimp in some warm water and then strain it to remove any residue.

To use it in curry pastes, sambals or laksa paste, I first mince it in a food processor. This helps the shrimp to blend in with the texture and flavours of the recipe.

Transfer it into a food processor without any added liquid, and process it until it’s in minced form.

Dried shrimps are shrimps that have been sun-dried and shrunk. They are used in many Asian cuisines, either whole or minced.

The flavours of this ingredient are released when sautéed or simmered.

It’s called several names in different regions in Asia:
• Indonesia – ebi
• Malaysia – udang kering (Malay), har mai (Cantonese)
• Myanmar – bazun-chauk
• Thailand – kung haeng
• Philippines – hibi/hibe
• Vietnam – tômkhô
• India – chennakunni

Dried shrimp is used in many different ways and in a variety of recipes. In Malaysia and Thailand it’s popular as a curry paste ingredient or as a salad topping.

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Jackie M
Southeast Asian Street Food Specialist

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How to Prepare Dried Shrimp

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Video thumbnail photo credit: erinsikorskystewart via Flickr Creative Commons. 2.0
Audio credit: Rode Microphones

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