This is pretty much exactly what it says on the tin: get some dried shrimp, soak them, then grind them up. The author stresses the importance of getting good-quality dried shrimp. She recommends getting the largest ones you can find with the darkest colour: Red > pink > beige. She also advises looking for shrimp that still have a little give to them rather than being rock-hard and completely dry.

Dried Shrimp Powder

From Burma: Rivers of Flavor by Naomi Duguid

Ingredients

• 1 c. dried shrimp

Directions

1. Place the shrimp in a bowl and add enough water to just cover them. Set aside for 10-20 minutes.
2. Drain the shrimp and dry them off.
3. Use a mortar and pestle or a food processor to grind them into a somewhat fluffy powder.
4. Store in the fridge until ready to use.