two tablespoons dried prawns or dried shrimp

SeafoodYear-round. Dried shrimp are shelf-stable preserved products with indefinite shelf life when stored properly in a cool, dry place, though quality and potency diminish slowly over time.

Dried shrimp are an excellent source of lean protein and contain high levels of iodine, selenium, and astaxanthin (a potent antioxidant). The drying process concentrates nutrients, making them highly calorie and mineral-dense per gram.

About

Dried shrimp (also known as dried prawns, shrimp powder, or by the Cantonese term haam ha) are small crustaceans that have been sun-dried or kiln-dried to preserve them and concentrate their flavors. These are typically whole shrimp with shells intact, ranging from 1-3 centimeters in length, though larger varieties exist. The drying process gives them a deep pinkish-brown color and an intensely savory, briny, umami-forward flavor profile that is distinctly marine and slightly sweet. Dried shrimp originate primarily from Southeast Asian and East Asian coastal regions, particularly China, Vietnam, and Thailand, where they have been produced for centuries as a preservation method and flavor enhancer.

Common varieties include small-sized shrimp (most common), medium shrimp (larger specimens yielding more meat per piece), and premium whole shrimp with heads and roe intact. The quality is often assessed by size, color intensity, and aroma—premium grades display vibrant pink hues and strong fragrance.

Culinary Uses

Dried shrimp function primarily as a flavor amplifier and umami booster in Asian cuisines, particularly in Chinese, Vietnamese, and Thai cooking. They are rehydrated by soaking in warm water before use, and the soaking liquid is often reserved for broths and stocks. Common applications include dim sum fillings (especially har gow shrimp dumplings), fried rice, noodle dishes, soups, and dumpling fillings. In Southeast Asian cuisine, they are ground into pastes or powders to create shrimp pastes and are layered into dishes like spring rolls. They pair exceptionally well with dried scallops, shiitake mushrooms, and aromatics such as garlic, ginger, and scallions. The ingredient bridges the gap between fresh seafood and preserved condiments, adding depth without requiring fresh ingredients.

Forms & Preparations

Whole dried shrimp — Intact shrimp with shells and heads, requiring soaking and often chopping before use in fillings, stir-fries, and soups.
Rehydrated shrimp — Soaked in warm water for 15-30 minutes until softened, allowing for easier chopping and flavor transfer to the soaking liquid.
Shrimp powder — Finely ground dried shrimp used as a seasoning base, sprinkled over rice dishes, or mixed into dumpling fillings and pastes.
Shrimp paste — Dried shrimp ground with salt and sometimes fermented, creating a concentrated condiment used in Southeast Asian cooking.
Chopped pieces — Roughly chopped after soaking, used as a visible ingredient in dim sum fillings, fried rice, and vegetable stir-fries.