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Shrimp, Dried
蝦米 mandarin: hsya-mee; Cantonese: ha-my
Appears in
Published 1982
These tiny dried shrimp, called “shrimp kernels” in Chinese, have a salty, concentrated taste. Ranging in size from a mere ¼ inch to an inch long, they also have a keen odor that one can smell right through the cellophane bags in which they are sold, usually about two cups to a bag. Dried shrimp are used variously in soups and stir-fried dishes, where they function both as a highly seasoned condiment and a chewy texture food.
I look for dried shrimp that are nearly an inch long, unbroken, and carefully cleaned. They are usually the most expensive, but are best in flavor and do not necessitate a careful sifting through after soaking to pick off the tiny legs and bits of shell. Stored in an airtight bottle at room temperature, kept away from light, heat and moisture, they last indefinitely.