Large Dried Shrimp (Xia Gan)
噛めば噛むほど旨味爆発！おやつにもなる「巨大な干しエビ」
Description
Unlike tiny dried shrimp (Xia Mi / Hai Mi) generally used as seasoning, this is a premium dry good made by boiling 'large shrimp' like Kuruma prawns whole (or peeled) in saltwater and sun-drying. Not just for broth, but eaten straight as liquor snacks or used as the 'star ingredient' in premium stir-fries.
Classification: Premium Ingredient, Ingredient, Dry Goods, Xia Gan, Prawn, Dried Shrimp, Snack, Broth, Guangdong Cuisine
Shops selling Large Dried Shrimp (Xia Gan)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Large shrimp(Kuruma prawns etc.)
- Salt
Instructions
- [Typical Uses]
- [Straight as a Snack]: Gnaw the large Xia Gan, condensed with umami from drying, straight or slightly seared as a companion to beer/Baijiu (premium delicacy).
- [Xia Gan Chao Qin Cai]: Fry large rehydrated Xia Gan with celery (overwhelming shrimp presence).
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid umami/saltiness like raw shrimp condensed 10x、and a 'dense、squeaky' strong bounce that tires the jaw
Substitutes at Japanese supermarkets
(JP 'Dried Shrimp' is too small; use raw shrimp or mimic flavor with Sakura shrimp)
Pairing
Baijiu / Cold Beer / Celery (Stir-fry)
Trivia
Those dried shell-on have even stronger flavor; peeling the crisp shells while eating the inside is the ultimate entertainment for older men in Chinese port towns.
Eating tips & etiquette
If small Xia Mi is 'for broth', this Xia Gan is completely 'for eating'. In Guangdong homes, using these large dried shrimp in dishes on Lunar New Year or special days is a status symbol.
Allergen
Shrimp