And as always – remember to taste in between seasonings! Once thoroughly dried, they will keep in a cool, dark place indefinitely. Soak the dried shrimp in a bowl of warm water for 30 minutes. If you purchase vacuum-packaged shrimp and store them in the fridge once opened, they can last a month or two. And once shrimp thaw, you need to eat them. Great question! They are used in many Asian cuisines, to impart a unique umami and seafood-like taste. Reconstitute and fry in a pan with bacon and okra or Chinese cabbage and chicken stock. Join to get my FREE cookbook + monthly newsletters + recipe updates!

Once it began to brown a bit more it was time to add maple syrup since I sadly discovered I was all out of my rice syrup. I love this recipe but instead of mirin or sake, what alternatives i could use? The recipe is called as Indian Dried Shrimp Or I can also call it as Sukat Javala Samudra Methi. Drizzle 1 T of rice syrup (조청) or maple syrup on the shrimp mixture. I was afraid she wouldn’t leave me any, like she does with the lotus root! Dried shrimp recipes and Dried shrimp food . Certain sizes of dried shrimp are better suited for different recipes. You could toss it in a sieve a few times to maybe get rid of some powdery stuff if you think that’s needed. They are shrimp that have been shelled, salted and sun dried.

Add a little at a time. Braise with tofu and your choice of seasoning. After all, there’s a big jar of them on the counter at my local Mexican carniceria. I know that many Koreans use a variation of oligo-saccharide(often just labled Oligodang 올리고당) in their cooking instead of corn syrup these days but in general, I’m just not a fan of using anything less than 100% natural with minimal artificial process involved. If you’re using shrimp that are past their prime, it will result in an unpleasant flavor in your final dish. You can use maple syrup instead of jochung – that should work OK too. In most Chinese cuisines, including on this website, the intent is for shelled (i.e. Too much and things get fishy-fishy.

Some recipes, such as Pad Thai, only require pounding the shrimp to loosen their texture before adding them into the stir fry. Sauteing or making 볶음 side dishes can be a bit tricky because it’s so easy to burn them. The balance of sweet and salt makes them one of those snack type foods that if you eat one, then you eat two and then…..threefourfivesix….. no wonder your daughter loves to eat these. Add sesame oil then turn heat off, serve while hot. They came out great. Tag me on Instagram at, Garlic Scapes Stir Fry with Dried Shrimp (Maneuljjong Saewoo Bokkeum), Pan-Fried Fish and Shrimp Jeon (Saengsun and Saewoo Jeon), Korean Spicy Dried Squid Recipe (Ojingeochae Muchim), Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber, Easy Chicken Bulgogi (Dak Bulgogi) for BBQ, Hotteok (호떡)- Korean Sweet Dessert Pancake. This site uses Akismet to reduce spam. I’d brought home a big freezer bag of shrimp from Alabama that I’d caught with my friend Joe Baya, who runs the magazine Great Days Outdoors. Dry with a paper towel and add to your stir fry in the last few minutes of cooking. Any shrimp will work here, but I used Gulf shrimp. Heat 2 T of oil in a frying pan over med high heat. Hi Thanks very much for the recipe. - Recipes - Dry Shrimp. Thank you for the awesome recipe.

Their shelf life can vary a lot, depending on whether the shrimp were fresh when you purchased them and whether there was salt added during the production process.

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