or dried shrimp or prawns ; half of it ground into powder and half for garnish

Dried shrimp and prawns are crustaceans of the decapod order that have been dehydrated and cured to preserve their umami-rich flesh. Native to coastal waters worldwide, these ingredients undergo a process where fresh shrimp or prawns are cooked, sun-dried, and sometimes salted, resulting in a concentrated, intensely flavored product with a distinctive pungent aroma. The dried specimens develop a wrinkled appearance with color ranging from reddish-orange to dark brown depending on species and processing method. The flavor is deeply briny, sweet, and savory with mineral notes characteristic of marine products.

The two forms described—ground powder and whole pieces for garnish—are preparations of the same ingredient tailored for different culinary applications, each contributing distinct textural and flavor dimensions to dishes.

Dried shrimp and prawns serve as a foundational umami ingredient in Asian cuisines, particularly Chinese, Vietnamese, and Southeast Asian cooking. The ground powder form functions as a seasoning base, adding depth to broths, fried rice, dumpling fillings, and condiments, while whole pieces provide texture and visual appeal as a garnish or scattered through finished dishes. In Chinese cooking, it appears in dim sum fillings, rice porridge (congee), and stir-fries; Vietnamese cuisine incorporates it into spring rolls and dipping sauces; Thai preparations include it in curry pastes and salads. The ingredient bridges savory and umami profiles, complementing vegetables, grains, and other proteins while requiring minimal preparation beyond rehydration or grinding.