Dried Small Shrimp
白菜炒めが劇的に変わる！油で炒めて磯の香りを爆発させる小エビの乾物
Description
Small shrimp salt-boiled and sun-dried (also called Kai Yang). Harder shells and meatier than Sakura shrimp; chewing oozes rich shrimp umami.
Classification: For Everyone,Dried Goods,Taiwanese Secret Flavor
Shops selling Dried Small Shrimp
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Small shrimp
- Salt
Instructions
- [Prep/Usage]
- [Rehydration & Washing] Highly salty and sometimes contains shell fragments/impurities, so wash briefly before use, soak in a little water (or wine) for ~
- mins to soften (use soaking liquid in cooking).
- [Bao Xiang (Aroma Release)] Heat oil in a wok, slowly sauté Xiami with garlic/shallots on low, drawing out shrimp aroma to the limit while dyeing the oil orange.
- [Cabbage Stir-fry (Kai Yang Bai Cai)] Frying Napa cabbage in this shrimp oil and steam-simmering with a little broth magically turns cheap cabbage into a high-end restaurant taste.
Learn more Substitutes, pairings, tips
Key spices
Intense condensed shrimp and ocean aroma
Substitutes at Japanese supermarkets
Japanese dried shrimp (found in Chinese ingredient corners)
Pairing
Braised cabbage, Fried Rice Noodles, Radish cake
Trivia
[For Everyone] Not magic powder, but 'magic shrimp' in Taiwanese home cooking. Not eaten as is, but functions as 'dashi stock' to transfer aroma to oil. When veg stir-fries in Taiwanese eateries taste 'mysteriously delicious (deep)', nine times out of ten, these small orange shrimp are hiding at the bottom.
Eating tips & etiquette
[Unique Eating] When making Taiwanese Migao (sticky rice) or radish cake (Luobo Gao), mix massively as an ingredient to act as a 'crispy salty shrimp' accent amidst the chewy texture!
Allergen
Shrimp