Look I’ve been cooking with dried shrimp for years and I totally get why there’s so much confusion about whether to soak these little umami bombs or not. Let me break it down for you in simple terms – the answer isn’t just a simple yes or no.
Quick Answer
Generally, yes – soaking dried shrimp for 30 minutes to 1 hour in warm water helps rehydrate them and makes them more tender. But here’s the thing – it really depends on how you’re planning to use them!
The Complete Guide to Soaking Dried Shrimp
What’s The Deal With Dried Shrimp Anyway?
Before we dive into the soaking debate let’s talk about what dried shrimp actually is. These are basically whole shrimp that have been sun-dried until they’re completely dehydrated. In my kitchen, I use them all the time to add that amazing umami punch to all sorts of Asian dishes.
When You Should Definitely Soak:
-
Making Soups or Broths
- Soak for 30-60 minutes in warm water
- Helps release more flavor into the broth
- Makes the shrimp tender and easier to eat
-
Using in Stir-fries
- Quick 15-20 minute soak in warm water
- Prevents the shrimp from being too chewy
- Still maintains good texture
-
Adding to Noodle Dishes
- 20-30 minute soak recommended
- Creates better texture balance
- Helps blend flavors more evenly
When You Can Skip Soaking:
-
Making Crispy Toppings
- Direct frying creates better crunch
- Perfect for garnishing dishes
- Maintains intense flavor
-
Using as Seasoning
- When grinding into powder
- For spice pastes
- In dipping sauces
Pro Tips for Soaking (When You Need To)
- Use room temperature or lukewarm water – never cold!
- Don’t soak longer than needed (usually 30 mins max)
- Drain well and pat dry before cooking
- Keep the soaking water if making soup (it’s full of flavor!)
How to Store Dried Shrimp
I’ve learned this the hard way – proper storage is super important! Here’s what works best:
- Fridge Storage: 3-4 months in an airtight container
- Freezer Storage: Up to a year in a zip-lock bag
- Room Temperature: Not recommended!
My Favorite Ways to Use Dried Shrimp
After years of experimenting, here are some killer ways to use dried shrimp:
-
In Fried Rice
- Quick 15-min soak
- Chop into smaller pieces
- Adds amazing depth of flavor
-
For Noodle Soups
- Longer soak (30-60 mins)
- Use whole pieces
- Let them simmer in the broth
-
In Stir-Fried Vegetables
- Medium soak (20-30 mins)
- Rough chop
- Fantastic with greens!
Health Benefits You Might Not Know About
These little guys aren’t just tasty – they’re pretty good for you too:
- High in protein (over 50% protein by weight!)
- Rich in minerals like iron and zinc
- Low in calories
- Great source of calcium
Common Mistakes to Avoid
Trust me, I’ve made these mistakes so you don’t have to:
-
Over-soaking
- Makes them mushy
- Loses too much flavor
- Just stick to recommended times!
-
Using Cold Water
- Makes them tough
- Longer rehydration time
- Warm water works better
-
Not Storing Properly
- Can get moldy
- Loses color and flavor
- Always use airtight containers
Final Thoughts
Here’s the bottom line – while soaking dried shrimp isn’t always necessary, it usually helps create better texture and flavor in most dishes. But don’t stress too much about it! The best way to learn is to experiment and find what works best for your cooking style.
Remember, cooking with dried shrimp is like any other ingredient – it takes a bit of practice to get it just right. Start with these guidelines, but don’t be afraid to adjust based on your preferences and recipes.
Got any questions about using dried shrimp in your cooking? Drop them in the comments below – I’d love to help you out! And if you’ve got some cool ways to use dried shrimp, share those too. We’re all here to learn from each other!
What is dried shrimp
Essentially, dried shrimp are sun-dried or baked (after being boiled) shrimp that has been completely or partially dehydrated. They are not used as the star ingredient of any dish, but they play an important role that influences the taste of many classics.
To me, it is like an “unsung hero” in dishes. Although it’s easily ignored due to its small size (often finely chopped), the flavor contribution it offers rarely goes unnoticed.
Similar to popular Asian ingredients like fish sauce or shrimp paste, dried shrimp lends dishes a distinctive taste of umami (Xiān Wèi/鲜味), aka savoriness, one of the five basic tastes. You can use it to pair any ingredient, but I find it shines exceptionally well in dishes that are mainly made with plant-based ingredients, e.g. Tofu and Vegetable Soup, Turnip Cake, and more.
There are two types of dried shrimp used in Chinese cuisine: regular ones and papery ones.
Regular dried shrimp
The most common one is known as Xiā Mǐ/虾米, Hǎi Mǐ/海米, or Gān Xiā Rén/干虾仁. They’re orange-looking, firm to the touch, and have their heads and most of the skin removed.
They come in different sizes, ranging from ⅓ to 1 inch (1-2½ cm). The bigger ones are usually more pricey, but I find smaller ones are equally good in flavor.
Papery dried shrimp
This type is known as Xiā Pí/虾皮, which means “shrimp skin” literally. They are tiny, beige-colored shrimp that have heads and tails intact. They don’t look as dry or firm as the regular version and have a crispy texture.
In terms of flavor, papery dried shrimp taste milder than the regular ones and have a sweet undertone that I really like. They can be used directly without soaking. Seaweed Egg Drop Soup is a great example.
Dried shrimp can be incorporated into all types of dishes cooked in various ways: soups, broth, dumpling fillings, stir-fries, fried rice, fried noodles, braised or steamed dishes, and more.
They are usually called for in small quantities, but the flavor they lend to dishes goes a long way. Here are a few general rules to follow when using them:
- Rehydrate them beforehand if using the regular ones (learn more in the next section).
- Papery ones can be used directly without soaking.
- They can be ground, chopped up, or added to dishes whole for extra texture.
- Frying them in a little oil can help intensify their flavor.
The following recipes on the blog are great examples of using this flavorful ingredient:
Regular dried shrimp needs to be rehydrated before cooking. This process helps to release their aroma. Also, you’ll find it much easier to chop the softened ones into small pieces.
- In a small bowl, add the amount of dried shrimp that a recipe calls for, then pour in hot water enough to fully submerge the shrimp. Leave to soak for 10 minutes or so until they become plump and softer.
- You can either use the rehydrated shrimp in whole, if they’re quite small in size or cut them into finer pieces.
Tip: Do not discard the water in which the dried shrimp has been soaked. It’s full of flavor and thus can be added to the dish you’re cooking. This is similar to how you’d use the soaking water for shiitake mushrooms.
Dried shrimp can be found in Chinese/Asian grocery stores. It’s usually in plastic packaging and kept in either the chilled or frozen food sections. Some online shopping platforms, such as Amazon, also have it in stock.
Good quality ones have uniform size and color. The regular version should look vibrantly orange, and the papery type should have its entire body in whole (head and tail undamaged).
After you open the package, transfer the dried shrimp to an airtight container and store it in the refrigerator to maintain its freshness. Use it up in two months.
If you have bought a large amount, divide them into small portions and freeze in separate airtight bags. Consume before its expiry date.
If you find it hard to source dried shrimp, here are a few substitute options:
- Dried scallops (Gān Bèi/干贝)
- Shrimp paste (Xiā Jiàng/虾酱)
- Fish sauce (Yú Lù/鱼露)
No matter which one you use, make sure you limit its quantity. All of them have a rather concentrated flavor and are high in sodium.
How to use Dried Shrimp
FAQ
Do you soak dried shrimp before cooking?
Depending on the size and how dry the shrimp is. If it not too dry, I usually just rinse with water the soak in small amount of boiling water for 15 minutes then use it in cooking. But I save the soaking liquid and add in the dish to get more flavor. I just put them in warm water for a minute or so and rinse.
Can I use dried shrimp without soaking?
Papery ones can be used directly without soaking. They can be ground, chopped up, or added to dishes whole for extra texture. Frying them in a little oil can help intensify their flavor.
Is dried shrimp ready to eat?
Dried shrimp is typically used as a cooking ingredient and requires rehydration before consumption. It is not typically eaten as is but incorporated into recipes to impart its distinctive flavor and texture. However, if you enjoy the intense umami taste of dried shrimp, you can snack on them as a savory treat.
How long does it take to rehydrate dried shrimp?
Pour very hot water over the dried shrimp to completely submerge them. Cover, and leave to soak for 10 minutes.Jan 15, 2022
Do you need to soak dried shrimp before cooking?
As a rule of thumb, dried shrimp always require pre-soaking before cooking, so they can release more flavor. For soups and braised dishes, you can soak the dried shrimp for a shorter duration (30 mins to 1 hour) because they will loosen up during cooking. What is powdered shrimp used for?
How do you dry shrimp?
Imagine my confusion when I was learning these Chinese words as a kid.) To dry the shrimp, shrimp are first soaked in a brine, which acts as a natural preservative, before they are dried in the sun. Larger ones are usually more expensive than the tiny shrimp. Certain sizes of dried shrimp are better suited for different recipes.
Should dried shrimp be rehydrated before cooking?
Regular dried shrimp needs to be rehydrated before cooking. This process helps to release their aroma. Also, you’ll find it much easier to chop the softened ones into small pieces. In a small bowl, add the amount of dried shrimp that a recipe calls for, then pour in hot water enough to fully submerge the shrimp.
Should you fry dried shrimp?
Frying the dried shrimp straight for garnish maintains the crunch. If you do opt to soak your dried shrimp, here are some tips for doing it right: Use room temperature or lukewarm water, not cold. Cold water will make the shrimp tough. Only soak 10-20 minutes. Any longer will make the shrimp too waterlogged.
What are dried shrimps?
Dried shrimps are cooked and dried products made from eagle claw shrimp, spine-tail white shrimp, and wool shrimp. They are a well-known seafood product rich in nutrients, including calcium, phosphorus, and other trace elements beneficial to the human body.
How do you cook dried shrimp in a wok?
Heat a skillet or wok with 1-2 Tbsp of vegetable, peanut or coconut oil. Once oil is shimmering, add the dried shrimp and fry for 1-2 minutes until slightly crispy and aromatic. Add other ingredients like rice, vegetables, eggs etc. Continue cooking, allowing the dried shrimp to soften as the dish cooks through.