How to Prepare Dried Shrimp
These small, sun-dried crustaceans are a pantry staple for adding depth to soups, stir-fries, and dumpling fillings. Treat them as a seasoning rather than a primary protein to best utilize their potent, concentrated essence.
Manage the saltiness
Dried shrimp are preserved in heavy salt, so they will flavor whatever they touch. Taste a piece after soaking to decide if you need to adjust the salt in your final dish.
- Small mixing bowl
- Fine mesh strainer
- Paper towels
- Chef's knife
What goes in.
- 1/2 cupdried shrimp
- 1 cupwarm water
- 1 tbspneutral oil, for frying
The twenty-minute bloom
Soaking in warm—not boiling—water is the only way to soften the shell and muscle fiber without leaching all the flavor into the discarded liquid.
The method.
Rinse
Place the shrimp in a strainer and rinse under cold water to remove surface grit and excess salt crystals.
Soak
Transfer to a bowl and pour the warm water over them. Let them sit until the flesh is plump and pliable, usually 20 minutes.
Dry
Drain the water. Lay the shrimp on a double layer of paper towels and blot them firmly until no moisture remains.
Prep
If the shrimp are large, use a knife to mince them into smaller bits. If they are tiny, leave them whole for texture.
Sauté
Heat the oil in a small pan over medium heat. Fry the shrimp for 2 minutes until they become fragrant and start to crisp at the edges.
Other turns to take.
Wine soak
Replace half the water with dry sherry or Shaoxing wine to deepen the aroma.
Crispy topping
Fry the rehydrated shrimp in slightly more oil until golden brown and crunchy, then use them as a garnish for steamed tofu or greens.
When it doesn't go to plan.
Do not throw away the soaking liquid; it is loaded with brine and works well as a flavorful base for stocks or congee.
If you find the shrimp are still too salty after soaking, give them a quick second rinse in fresh water.
Store dried shrimp in the freezer rather than the pantry to keep them from becoming overly dry or developing an off-smell.
The ones that keep coming up.
How do I know when they are ready?
They should feel like a fresh cooked shrimp—firm but yielding to the pressure of your thumb.
Can I soak them in boiling water?
Avoid it. Boiling water cooks them too aggressively, leaving the center tough while making the exterior mushy.
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