Dried Shrimp Roe (Xia Zi)
黄金の旨味パウダー！麺やスープに絡みつくエビの極上エキス
Description
A premium dry good made by meticulously collecting only the 'eggs' carried by female river (or sea) shrimp, boiling in saltwater, and sun-drying. Looks like extremely fine grains of sand, but frying or adding to soup makes unbelievable rich shrimp umami and roasted aroma dominate the dish like magic powder.
Classification: Premium Ingredient, Ingredient, Dry Goods, Xia Zi, Shrimp Roe, Seasoning, Noodles, Umami Powder, Guangdong Cuisine
Shops selling Dried Shrimp Roe (Xia Zi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Shrimp roe
- Salt
Instructions
- [Typical Uses]
- [Xia Zi Lao Mian (Shrimp Roe Tossed Noodles)]: HK/Macau ultra-staple. Coat boiled thin noodles (Sheng Mian) with pork lard and soy, and heavily dust with 'Xia Zi' briefly dry-roasted in a pan to bloom aroma.
- [Xia Zi Hai Shen]: Dust over braised sea cucumber to double umami.
- Wonton soup broth.
Learn more Substitutes, pairings, tips
Key spices
Almost no popping texture in the mouth; intense amino acid aroma and depth like condensed shrimp umami
Substitutes at Japanese supermarkets
Slightly mimic the vibe with JP 'Bottarga Powder' or 'Ground dried shrimp'
Pairing
Lard (Pork fat) / HK Thin Noodles / Sea Cucumber
Trivia
HK's 'Shrimp Roe Noodles' (Xia Zi Mian) dry noodles have these shrimp eggs kneaded directly into the dough; a cheat ingredient that yields premium soup just by boiling.
Eating tips & etiquette
Sprinkling it raw leaves a slight fishiness; the absolute condition to explode the aroma is 'dry-roasting on low without oil for a few mins' in a pan right before use.
Allergen
Shrimp