Salted shrimp

Salted shrimp are dried and salted sea shrimp that have become a classic ingredient in Asian cuisine. They require no lengthy preparation and instantly add a deep, concentrated seafood flavor to dishes. These are not a delicacy for snacking, but a working ingredient that transforms simple rice or soup into something significantly more interesting.

Taste and aroma

Salted shrimp smell distinctly of the sea — it's an intense, slightly sharp aroma that immediately makes itself known. The taste matches the smell: salty, with pronounced umami, with a subtle sweetness in the aftertaste. Shrimp meat becomes dense and firm due to drying, so the texture is not tender at all, but rather crispy or chewy.

Before using shrimp, they are soaked in warm water — usually for 15–30 minutes. The water in which they soak becomes a rich broth, and it is often added back to the dish instead of some of the liquid. This is not waste, but a concentrated flavor resource.

Where and how to cook them

Salted shrimp work everywhere you need the depth of the sea and saltiness. They are indispensable in rice dishes — fried rice with shrimp cooks quickly and turns out aromatic. They are added to soups and broths, where they impart flavor to the liquid and simultaneously become tender. In Chinese cuisine, they are placed in fillings for dumplings and pierogi, mixing with meat or vegetables.

• Rice and noodles — soaked shrimp are cut into pieces and stir-fried together with the grain
• Soups and porridges — added whole or finely chopped, together with the soaking water
• Fillings and stuffings — finely minced and mixed with meat, vegetables or tofu
• Omelets and egg dishes — shrimp pieces add piquancy and saltiness
• Vegetable side dishes — a small amount adds a seafood accent without overdoing it

Selection and Storage

When buying, look at the color — quality shrimp have an even pinkish-brown tint, without black spots or coating. They should smell of the sea, but not of rot or ammonia. Size varies: small shrimp are more convenient to add whole to soups, large ones are better cut into pieces.

Salted shrimp can be stored for a long time — in an airtight container in a cool, dry place they will keep for months. The main thing is to protect them from moisture and foreign odors. If stored in an open package and the shrimp absorbed moisture, they can be slightly dried in the oven at low temperature before use.

Measure carefully — salted shrimp are very concentrated. For a portion of rice for two people, usually one tablespoon of soaked shrimp is enough. It's better to add less and season the dish afterward than to overdo it and spoil the taste.