Dried Shrimp/Prawn can be used in various cuisines, from Malaysian, Singaporean, Vietnamese, Chinese, Thai and Cambodia.
How to use.
There are many ways to use dried shrimp; some recipes require soaking before using, while some recipes do not.
As a rule of thumb, dried shrimp always require pre-soaking before cooking, so they can release more flavour. 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. If you’re using the dried shrimp in dumpling filling or meatballs, you’ll need to soak them longer (3 hours to overnight).
Some recipes, such as Pad Thai, only require pounding the shrimp to loosen their texture before adding them into the stir fry.
