Dried shrimp
虾米· xia mi
dried
Taste & Role
Salty🍯 Sweet🐟 Umami
Flavor base for Cantonese and Taiwanese dishes.
What it is
Tiny dried shrimp punch far above their weight. Soak briefly in warm water to soften, then fry with garlic as the aroma base for greens or congee. A tablespoon seasons an entire wok of vegetables.
Nutrition
per 100 g- Calories
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- Protein
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- Total fat
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- Carbs
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- Fiber
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- Sodium
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USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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