Hey there! I’ve been cooking with dried shrimp for years and let me tell you – these little guys pack some serious flavor punch! Whether you’re new to Asian cooking or looking to level up your game, I’m gonna share everything I know about cooking with dried shrimp.
What Are Dried Shrimp?
Dried shrimp are basically small shrimp that have been cooked and sun-dried until most of their moisture is gone In Chinese, they’re called 蝦米 (xia mi) or 海米 (hai mi) There are two main types
- Regular dried shrimp: Orange-colored, about 1/3 to 1 inch long, with heads and shells removed
- Papery dried shrimp: Tiny beige ones with heads/tails intact, crispier texture
How to Choose and Store Dried Shrimp
When buying dried shrimp, look for:
- Rich orange color (for regular ones)
- Uniform size
- No white spots or discoloration
- Intact pieces without broken bits
For storage:
- Keep in airtight container in fridge (3-4 months)
- Can freeze in Ziploc bags for up to 1 year
- Pro tip: Don’t leave unopened packages in fridge – transfer to containers to prevent mold!
Basic Preparation Methods
Method 1: Rehydrating (Most Common)
- Place dried shrimp in bowl
- Cover with warm water (not hot!)
- Soak 15-20 minutes until plump
- Drain but SAVE that soaking liquid – it’s flavor gold!
- Pat dry with paper towels
Method 2: Direct Use
- Papery dried shrimp can be used straight up without soaking
- Great for quick stir-fries or as garnish
5 Delicious Ways to Cook Dried Shrimp
1. Stir-Fry Power Move
- Heat oil in wok over medium-high heat
- Sauté rehydrated shrimp with garlic and ginger
- Add your favorite veggies
- Season with soy sauce
- Cook until everything’s hot and fragrant
2. Soup Base Builder
- Add whole dried shrimp to simmering soup
- Use that saved soaking liquid instead of plain water
- Let simmer at least 20 minutes
- Perfect for wonton soup or congee
3. Epic Fried Rice
- Sauté dried shrimp with garlic and onions
- Add day-old rice
- Toss with eggs and veggies
- Season with soy sauce and sesame oil
- Garnish with green onions
4. Dumpling Filling Enhancer
- Finely chop rehydrated shrimp
- Mix with ground pork or vegetables
- Add to dumpling filling
- Brings amazing umami flavor!
5. Noodle Dish Upgrade
- Add to any noodle stir-fry
- Works great in pad Thai
- Mix into lo mein
- Sprinkle papery ones on top for crunch
Pro Tips from My Kitchen
-
Less is more! Start with 1-2 tablespoons per dish – these little guys are powerful
-
Pair with:
- Garlic
- Ginger
- Scallions
- Soy sauce
- Fish sauce
-
For extra flavor, briefly fry before adding to dishes
-
Make shrimp powder:
- Grind dried shrimp in spice grinder
- Sift through fine mesh
- Use as seasoning!
Common Mistakes to Avoid
- Don’t use boiling water to soak – makes ’em tough
- Don’t skip rinsing before use
- Don’t toss the soaking liquid
- Don’t store opened packages without transferring to containers
When to Use What Size
- Small shrimp: Dumplings, fried rice, garnish
- Medium shrimp: Stir-fries, soups, general cooking
- Large shrimp: Soups, broths where you want visible pieces
That’s it! Now you’re ready to rock some amazing dishes with dried shrimp. Trust me, once you start cooking with these, you’ll wonder how you ever lived without ’em in your pantry!
Got questions? Drop ’em in the comments – I’d love to help you out with your dried shrimp cooking adventures!
Would you like me to explain any part in more detail?
Shiitake (Vegan Substitute for Dried Shrimp)
If you’ve been a long time follower of LinsFood, you’ll know that my vegan substitute for dried shrimp and shrimp paste is shiitake (mushrooms). 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. More often than not, you’ll find it ground up in the spice paste for a recipe, like in Laksa or in 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
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.
How do you cook with dried shrimp?
You can use dried shrimp to flavor stir fries, broths, curries, and even dumplings. I love using it in fried rice, jook (congee), or sticky rice.
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 to rehydrate dried shrimp?
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.