shrimp or dried prawns

Dried prawns are crustaceans (decapods of the family Penaeidae and related species) that have been sun-dried, boiled, or processed to remove moisture and extend shelf life. The drying process concentrates their briny, umami-forward flavors while preserving the protein-rich flesh. Commonly used varieties include tiger prawns, banana prawns, and small shrimp species, which are typically harvested, cooked briefly, and dried whole or partially shelled. Dried prawns range in color from pale cream to deep orange-brown depending on species and processing method, and vary in size from tiny shrimp (a few millimeters) to large prawns (several centimeters long). The ingredient is particularly prevalent in East and Southeast Asian cuisines, where it functions as both a flavoring agent and textural element.

Dried prawns serve as a potent umami booster in stocks, broths, and soups throughout Asian cuisines—especially Chinese, Vietnamese, and Singaporean cooking. They are rehydrated and minced to create filling components in wontons, dim sum, and spring rolls, or ground into powder to season stir-fries, fried rice, and noodle dishes. The ingredient also appears whole in Asian braises, clay pot dishes, and seafood preparations where their concentrated briny flavor enhances other proteins. Smaller dried shrimp are sometimes eaten as a crispy snack or garnish. Preparation typically involves soaking in warm water for 10-30 minutes to soften, though they may be added directly to simmering broths.