Homemade Dried Shrimp Powder
A fragrant, umami-rich seasoning made from dried shrimp. This versatile powder adds depth to soups, stir-fries, dumpling fillings, and marinades with just a pinch.
Story
Making your own shrimp powder ensures a fresher, cleaner flavor than store-bought versions. The key is thorough rinsing to remove excess salt and any sandy residue, then slow drying to preserve the shrimp's natural sweetness. Once ground, store in an airtight jar and it will keep for months.
Ingredients
dried small shrimp
200g
water
for rinsing
optional: pinch of salt
to taste
Instructions
1
Rinse and clean
Place the dried shrimp in a bowl of cold water and swish gently. Drain and repeat 3-4 times until the water runs clearer. This removes excess salt and any impurities.
2
Remove debris and drain
Pick through the shrimp to remove any shells, legs, or foreign particles. Squeeze out excess water by hand or press between paper towels.
3
Dry thoroughly
Spread the shrimp on a baking sheet. Oven method: bake at 100°C (210°F) for 40-50 minutes until completely dry and crisp. Alternatively, stir in a dry pan over low heat for 15-20 minutes, stirring constantly to prevent burning.
4
Grind and store
Let the dried shrimp cool completely. Transfer to a spice grinder or mortar and grind to a fine powder. Store in an airtight container in a cool, dry place for up to 3 months.
