Dried Shrimp
Dried shrimp are a classic seasoning ingredient in Asian cuisine, produced by simple salt curing followed by gentle dehydration. Their concentrated umami flavors make them an indispensable addition to soups, salads, and rice dishes. Homemade production guarantees the highest quality without artificial additives.
Ingredients(for 1 kg)
Instructions
Preparation & Curing
1 hr. 15 min.Peel, devein, wash, and pat the shrimp dry. Combine salt, sugar, white pepper, and rice vinegar and rub into the shrimp. Cover and cure in the refrigerator for 1 hour.
Rinse & Prep for Drying
15 min.Rinse cured shrimp briefly under cold water and pat very thoroughly dry with paper towels. Spread on dehydrator trays in a single layer without overlapping.
Dehydrating
10-12 hrs.Preheat the dehydrator to 63 °C and dry the shrimp for 10-12 hours. They are done when completely dry, hard, and bright orange-pink in color.
Cooling & Packaging
20 min.Allow dried shrimp to cool completely at room temperature, then transfer to airtight jars or vacuum bags.
Pro Tip
Fresh, never-frozen shrimp yield the best results. Dried shrimp can be stored in an airtight jar in the refrigerator for up to 3 months.
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