Goong Haeng (Dried Shrimp)
ソムタムの旨味の要！タイ料理に塩気と出汁を加える小エビの乾物
Description
Dried small shrimp. A concentrated umami bomb. Pounded raw into Som Tum (Papaya salad), sprinkled on Pad Thai, or ground to form the base of Nam Prik Pao chili jam.
Classification: Dried Seafood
Shops selling Goong Haeng (Dried Shrimp)
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How to use
Ingredients
- Small shrimp
- Salt
Instructions
- (Prep) Placed early into the mortar when making Som Tum, pounded with garlic to release its salty umami.
Learn more Substitutes, pairings, tips
Key spices
Dried shrimp umami(Amino acids)
Substitutes at Japanese supermarkets
Dried shrimp (Chinese), Sakura shrimp (weaker flavor)
Pairing
Som Tum / Pad Thai
Trivia
[Difference] Unlike Chinese cooking which rehydrates them for broth, Thai cooking prefers 'pounding them dry' or using them as a direct topping.
Eating tips & etiquette
Chewing releases intense salt and amino acid umami. The hard texture contrasts perfectly with the crunchy papaya in Som Tum.
Allergen
Shrimp