How to Cook Dried Shrimp to Perfection

Dried shrimp is an ingredient that is found in so many dishes in South East Asia.

Dried shrimp are a versatile ingredient used in many Asian dishes to provide a concentrated umami flavor. Their sweet, briny taste adds delicious depth to soups, noodle dishes, stir-fries, and more. But to get the most out of dried shrimp, it’s important to handle them properly before cooking. Here’s a complete guide to using dried shrimp successfully in your recipes!

Buying Quality Dried Shrimp

The first step to cooking great dried shrimp is choosing high-quality products. Here’s what to look for:

Color – Opt for bright orange-pink shrimp with no signs of grayness or artificial red dye
Size – Bigger shrimp typically mean higher grades and prices. Evaluate based on your recipe needs.
Aroma – Should smell fresh and briny, not fishy or stale.
Texture – Meaty and tight shrimp will have the best flavor Avoid overly dry or shriveled ones
Shells – Most Chinese recipes use shelled shrimp. Southeast Asian cuisines often prefer shrimp with shells.

Buy from a store with high turnover to get the freshest dried shrimp possible Properly stored in the fridge or freezer, they will keep for months

Prepping Dried Shrimp for Cooking

Dried shrimp require hydrating before cooking to Restore texture and release flavor. Here are prep tips:

Soak in hot water – Cover shrimp with very hot water and let sit 10-30 minutes depending on recipe.
Use less for pungent dishes – If making chili sauce or curry paste, shorten soaking time to avoid excess brininess.
Soak longer for fillings – For maximum rehydration, soak 3 hours to overnight.
Quick flossing – To use as fur-like garnish, just pound or pulse in food processor.
Store soak liquid – Reserved shrimp soaking water makes a great seasoning and cooking liquid.

Proper soaking ensures shrimp flavor evenly permeates a dish without being overly salty or fishy.

Cooking with Dried Shrimp

Dried shrimp offer versatility to use in various Chinese cooking techniques:

Stir-Fries

Sauté shrimp solo then add veggies or proteins.
Mix into sauce mixtures like oyster sauce or chilli paste.
Sprinkle on top of finished stir-fries as furry garnish.

Soups and Stews

Simmer shrimp in broths to infuse flavor.
Add to hot pot along with other proteins and veggies.
Put in claypot rice or congee during steaming.

Braises and Stews

Braise shrimp in soy sauce mixes until tender.
Add to red-cooked dishes along with meat or tofu.
Simmer in tomato-based stews and Asian curries.

Noodles and Rice

Mix rehydrated shrimp into noodle dough for extra flavor.
Top noodle bowls with shrimp floss as finishing touch.
Fold chopped shrimp into fried rice or congee.

With the proper prep, dried shrimp can make nearly any savory dish more aromatic and delicious. They add serious umami impact without much work.

Storing Leftover Dried Shrimp

To retain freshness, promptly store any unused soaked shrimp:

Fridge – Seal in airtight container and refrigerate up to 4 days.
Freezer – Transfer to zip-top bag removing excess moisture. Keeps 6 months in freezer.
Oil preserving – Cover with vegetable oil in sealed jar keeps in fridge for months.
Salt preserving – Layer shrimp with kosher salt in container extends shelf life.

Always label leftovers with the date before freezing or refrigerating. And give your stash a quick sniff test before using to confirm freshness.

Dried Shrimp Substitutions

If you’re out of dried shrimp, try these easy swaps:

Shrimp paste – Has even bolder flavor so use half the amount called for.
Fish sauce – Provides saltiness but lacks sweet shrimp essence.
Soy sauce – Imparts salt and umami but no seafood notes.
Dried shiitake mushrooms – For vegan dishes, rehydrated stems mimic texture.

While not exact substitutes, these ingredients can work in a pinch to replace dried shrimp. Adjust recipe seasoning to balance flavors.

Cooking Superb Seafood Dishes

Now you have all the know-how to buy, prepare, cook, and store dried shrimp for incredible results. Follow these tips to add rich ocean essence and savory depth to all your Asian-inspired dishes. I hope you’ll experiment with dried shrimp in new recipes and come to love their amazing umami magic like I do. Your tastebuds will thank you!

Frequency of Entities

Shells: 3
Soak: 5
Floss: 3
Paste: 2
Sauce: 3
Noodles: 2

how to cook dried shrimp

Shiitake (Vegan Substitute for Dried Shrimp)

If you’ve been reading LinsFood for a while, you know that I use shiitake mushrooms instead of dried shrimp and shrimp paste when I’m vegan. Shiitake is the perfect vegan umami ingredient.

Fresh ones are best, use about 5 shiitake for 1 tablespoon of dried shrimp.

How to Use Dried Shrimp

They are graded according to size, which to a large extent, determines how they are prepared and used. The larger the shrimp, the higher the grade. But that doesn’t mean that the tiny ones are of poor quality, they are just used differently. And unlike the slightly bigger ones, tiny shrimp have their shells left on.

You can use udang kering in so many different ways. In South East Asia, it is used an an ingredient. It’s usually ground up and used in spice pastes for recipes, like in Laksa, or salad dressings, like Thai Green Papaya Salad. However to all you Thai food lovers, you’ll recognise it as the floss topping on Pad Thai.

It is commonly used in:

curries, stews and gumbos
flavoured rice like fried rice and nasi ulam
noodles, both fried and in sauce like mee siam
stir-fries like kangkung belacan
dumplings
in hot sauces and chilli pastes

In South East Asian recipes, dried shrimp is often used chopped or ground. However, this does depend on the size as well as the recipe. Traditionally, they are soaked in hot water to soften, before being ground up or pounded.

Here on LinsFood and my other blog, Singaporean and Malaysian Recipes, so many of our recipes use udang kering in the base or spice paste.

How to use Dried Shrimp

How to cook dried shrimp?

Dried shrimp is a kind of small, thin and nutritious seafood product. Wash and drain shrimp. Heat a wok with oil, and stir-fry Sichuan pepper until fragrant. Add the shrimp and continue to stir-fry for 10 minutes. Transfer the shrimp to a baking dish and place them in the oven to bake at 160 ° C for 20 minutes.

Can I eat raw shrimp?

Eating raw shrimp is not recommended. Raw shrimp can contain bacteria that can cause food poisoning. It is also a good source of purines, which can trigger gout attacks. If you want to eat shrimp, cook it thoroughly to reduce the risk of food poisoning and to help prevent gout attacks. Cook shrimp until it is opaque and pink to ensure that it is safe to eat.

What can you do with dried shrimp?

Dried shrimp can be used in a variety of dishes to enhance their taste. They are commonly added to stir-fries, soups, fried rice, and noodle dishes. They can also be ground into a powder or soaked in water to rehydrate them before using. Can I substitute dried shrimp with fresh shrimp in recipes?

What is dried shrimp?

Read our disclosure policy. Dried shrimp (海米, hai mi) are shrimp that have been sun-dried until very small for preservation purposes. They are used in many Asian cuisines, to impart a unique umami and seafood-like taste. In Chinese cuisine, dried shrimp are extensively used in the northern and southern cuisines.