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Dried Shrimps
Udang Kering
Appears in
By Sharon Wee
Published 2012
Dried shrimps are best prepared this way: rinsed with water to remove some saltiness, soaked in hot water for a few minutes to soften and then patted dry before being pounded or processed into a coral-coloured floss.
I used to buy plump and bright pink dried shrimps, assuming these were of better quality. Apparently, the bright pink is derived from preservatives and artifical colouring to deceive folks like me. And the bigger ones may be too fishy and salty, distorting the taste expected from the recipe measurements in this book.
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