Dried Shrimp (Xia Mi / Hai Mi)
圧倒的なアミノ酸の塊！料理の旨味を底上げする「海のダシ」
Description
Peeled small shrimp boiled in saltwater and sun-dried. Called 'Hai Mi' nationwide, heavily used for extracting broth or directly as an ingredient in stir-fries and soups. Larger than JP dried shrimp; biting it releases an intense burst of shrimp umami.
Classification: Everyone, Ingredient, Dry Goods, Dried Shrimp, Hai Mi, Broth, Stir-fry, For Soup
Shops selling Dried Shrimp (Xia Mi / Hai Mi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Small shrimp(peeled)
- Salt
Instructions
- [Typical Uses]
- [Cabbage Stir-fry (Hai Mi Bai Cai)]: Fry rehydrated shrimp with cabbage. The broth permeates the cabbage, highly satisfying without meat.
- Mix into turnip cake (Luo Bo Gao) or meat bun fillings to add seafood umami.
- Add to soup base (Gao Tang).
Learn more Substitutes, pairings, tips
Key spices
Condensed intense amino acid umami of shrimp、saltiness、and chewy texture
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP dried shrimp (or Sakura shrimp)
Pairing
Cabbage Stir-fry / Turnip Cake / Wonton Soup
Trivia
One of the main ingredients of Cantonese XO Sauce. Stocking this and dried shiitake ensures you can extract 'the ultimate sea-and-mountain Chinese broth' anytime.
Eating tips & etiquette
The 'rehydrating' step before use determines the flavor. Rehydrating in 'a little cooking wine (Shaoxing wine)' instead of water erases fishiness and boosts aroma. NEVER discard the soaking liquid (amber water with dissolved shrimp extract); splash it into the wok at the end of frying.
Allergen
Shrimp