I was kind of surprised that you had to rehydrate the shrimp before grinding them into powder. It's almost more of a shrimp fluff. A fluff that adds a bit of delicious umami to dishes it's used in!

Sadly, it doesn't see much use in our due to the Kidlet's shellfish allergy. But I figure it's still worth having the instructions up here for the times when we do get to cook with shrimp.

Dried Shrimp Powder

From Burma: Rivers of Flavor by Naomi Duguid

Ingredient

• 1 c. high-quality dried shrimp¹

Directions

1. Place the shrimp in a bowl and add enough water to cover them. Set aside for 10-20 minutes.
2. Drain the shrimp and path them dry.
3. Transfer to a food processor (or a blender with a "food chop" setting) and process into a sluffy powder. This may take several minutes if your shrimp are tough.
4. Store in a glass jar in the fridge.

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¹ Duguid notes that it's best if you can get "largish" dried shrimp that are at least 1cm long. She also mentions that the darker the colour the better. Try for dark pink or red rather than beige or light pink. ^Back