/ 8 oz whole dry prawns
Dried whole prawns are concentrated sources of protein, iodine, and selenium, with the shell contributing calcium and chitosan. They are low in fat and provide essential amino acids comparable to fresh seafood.
About
Dried whole prawns (also called dried shrimp) are crustaceans that have been sun-dried or kiln-dried in their shells without removal of the head, tail, or exoskeleton. Native to coastal regions across Asia, Africa, and Latin America, they are small, compact specimens typically measuring 1–3 inches in length. The drying process concentrates their umami flavors and creates a firm, brittle texture with a pale amber to reddish-brown coloration. The shells remain intact, imparting a mineral, briny quality to dishes.
Dried whole prawns vary in size and provenance—Chinese varieties tend to be smaller and more delicate, while Southeast Asian specimens may be slightly larger. The flavor profile is intensely savory with notes of the sea, slightly sweet undertones, and a subtle mineral quality from the preserved shell and exoskeleton.
Culinary Uses
Dried whole prawns are extensively used across Asian cuisines, particularly in Chinese, Vietnamese, and Filipino cooking, where they serve as a flavor base and textural component. They are often rehydrated and ground into a powder for seasoning blends, soups, and stir-fries, or left whole and added to broths, congees, and dim sum fillings for umami depth. In Vietnamese cuisine, they are a key ingredient in shrimp paste and salt-cured condiments. The shells contribute gelatin and mineral complexity to stocks and seafood-based sauces, while whole specimens add textural contrast to noodle dishes and vegetable preparations. They require brief soaking or steaming before use to restore pliability.