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Dried shrimp
Chinese name
Traditional Chinese	蝦米
Simplified Chinese	虾米
Hanyu Pinyin	xiā mǐ
Jyutping	haa1 mai5
Literal meaning	shrimp rice
Transcriptions Standard Mandarin Hanyu Pinyin xiā mǐ Yue: Cantonese Yale Romanization hā máih Jyutping haa1 mai5 Southern Min HokkienPOJ hê-bí
Vietnamese name
Vietnamese	tôm khô
Thai name
Thai	กุ้งแห้ง
RTGS	kung haeng
Korean name
Hangul	마른 새우 / 말린 새우 / 건새우
Transcriptions Revised Romanization mareun saeu / mallin saeu / geonsaeu McCune–Reischauer marŭn saeu / mallin saeu / kŏnsaeu
Indonesian name
Indonesian	ebi
Khmer name
Khmer	បង្គាស្ងួត

Dried shrimp areshrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many African, East Asian, Southeast Asian and South Asian cuisines, imparting a uniqueumami taste.^[1] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.

In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. It is an ingredient in the CantoneseXO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. They are also featured inCantonese cuisine, particularly in somedim sum dishes such asrice noodle rolls andzongzi. Despite the literal meaning of the name Chinese namexiā mǐ ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice.^{[citation needed]}

Dried shrimp are also used inKorean cuisine. In the dishmareunsaeu bokkeum (Korean: 마른새우볶음), they are soaked briefly, then stir-fried with seasonings—typically garlic, ginger, scallions,soy sauce, sugar, and hot peppers—and served as a side dish. They are also used in some Korean braised dishes (jorim) and for makingbroth.^[2]

Dried shrimp are used inVietnamese cuisine, where they are calledtôm khô, and are used in soups,congee,fried rice, or as a topping onstirfries (Mì Xào) or savoury snack items. They are also commonly eaten by themselves as snacks.

InMalaysia, dried shrimp is used in dishes such assambal udang kering. Dried shrimp is a staple ingredient in the cuisine of Malaysia, with it being a base torempah, a spice paste that forms the body of many Malay curries.

InIndonesia dried shrimp is calledebi - the name was derived from either ChineseHokkian dialects where "hebi" means "dried small shrimp", or theJapanese word "ebi", which means "shrimp" (either fresh or dried).Ebi is an important part of Indonesian cuisine as well asPalembang cuisine. It is used in various Indonesian stir fried vegetable dishes, such as stir fried white cabbages with ebi. In Palembang, ebi is boiled, ground and sautéed to make a savoury shrimp powder used as a topping forpempek. Ebi is also used to make shrimp broth, which, along withcoconut milk, forms the soup base formie celor. The ebi powder is also sometimes used as a topping forasinan orrujak.

InBurmese cuisine, dried shrimp is calledbazun-chauk and is used widely in various kinds of dishes, such as salads, soups and condiments. It is primarily used along the coast and coastal ethnic minorities' cuisines. Toasted whole dry shrimps are used in a wide variety of Burmese salads such aslaphet (fermented tea leaves), tomato andkaffir lime salads. Shredded dried prawns are used to prepare condiments such asngapi kyaw and balachaung kyaw. Dried shrimp is also used as stock for Burmese thin soups.

Known askung haeng (Thai:กุ้งแห้ง) inThai cuisine, dried shrimp is used extensively with chilies and Thai herbs to produce various types ofchili paste andThai curry paste. Dried shrimp is also used in salads such as in the Northeastern Thaisom tam (green papaya salad).

In thePhilippines, dried shrimp is called "hibi/hibe" and is used like salt to season dishes as well as in soup bases such asmisua.

InIndia, it is used in the cuisines of Odisha, Konkan, Andhra, Tamil Nadu and the Northeast region of India. There are several varieties: for example, in Tamil Nadu it is calledchenna kunni.^[3] In Andhra, it is calledendu royya;Nagayalanka in Diviseema is famous forendu royya pappu in Andhra.^{[citation needed]}

• javla, made from a tiny species of shrimp calledkarandi, which is typically dried head and shell on and consumed whole
• sukat, made from a larger species of shrimp which is typically dried with the head and shell on and consumed after the head and legs are trimmed
• soda, a larger variety which is dried after it is shelled
• It is hydrated and shelled and added to dosakai (type of cucumber) and eggplant dishes. It is also used to flavor rasam or coconut curry in konkan.

InSri Lanka, dried shrimp is the main component ofkoonisso mallum also known aspol mallum, a popular dish in the country.^[4]

It is used in many African countries, like Nigeria, when preparing many dishes involving vegetables - typically cooked in oil with vegetables like spinach, pepper and tomato sauce.^{[citation needed]}

Dried shrimp is commonly found in markets all throughoutMexico, and perhaps their best-known use is in the "meatballs" that accompany the traditional Christmas dishromeritos. Dried shrimp is also used for dried shrimp patties that are cooked in a red sauce with cactus (nopales). This dish is also common around Lent and Christmas time.

The cuisine ofBrazil's northeastern region makes extensive use of dried shrimp, where it is called "camarão seco". It is often reconstituted for use in stews or special hot sauces, such as inAcarajé. It may also be ground into a fine powder for use as a condiment, as onMoqueca. At times it is added directly to a dish as an edible garnish.

Dried shrimp was introduced to theAmerican South in the18th-century colonial period by thriving Filipino fishers inSaint Malo, which was located in present-daySt. Bernard Parish, Louisiana.

In southLouisiana, dried shrimp are often added byCajun cooks togumbo to add an intense salty flavor. They can also be eaten as a snack by themselves, and can be commonly found in snack-size portions in south Louisiana's stores.^[5]

• Budu
• Conpoy
• Fish sauce
• List of dried foods
• Padaek
• Saeujeot
• Shrimp paste

Wikimedia Commons has media related toDried shrimps.

• Dried meat
• Edible crustaceans
• Fish processing
• Umami enhancers

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