Tôm Khô | Dried Shrimp
Tôm Khô | Dried Shrimp
WHAT IS IT?
It seems self explanatory. Dried shrimp is dried shrimp. Vietnam happens to be one of the world’s largest exporters of frozen seawater shrimp.
In 2019, it was third only to India and Ecuador. So if it’s one of the world’s largest shrimp exporters, it’s only natural for Vietnam to be the best producer of dried shrimp.
There are many industrial producers of dried shrimp. You can find most of them in the Southern Provinces of Vietnam and on Phu Quoc island in the Kien Giang Province.
A little culinary secret? Native chefs love dried shrimp from the Ha Tien Province. Tien Hai, Ha Tien is a traditional homemade, gourmet producer of dried shrimp.
Most other areas carry freshwater farm raised shrimp, but in Tien Hai they're wild caught and washed in seawater.
Once caught, the shrimp go through a series of processes to it’s completed product. They are washed, boiled, drained, sundried, peeled, and sometimes dyed.
The shrimp from this area don’t need to be colored because they’re wild caught. After they’ve been peeled, they are dried in some sort of oven for final processing.
WHAT DOES IT TASTE LIKE?
Dried shrimp typically have a sweeter brininess to them. They’re dry, chewy, very pungent and salty.
HOW TO SELECT IT?
Dried shrimp are sold in different sizes like fresh shrimp. The exception is that you don’t typically see them marked by the shrimp size, but something along the lines of small, medium, or large.
It can be sold with shrimp shell on, off, and/or tiny shell-on shrimp. The extra large ones are more expensive and not as easy to find.
The best shrimp are usually found refrigerated. They should be pinkish-orange in color and give a little to the touch.
If they are rock hard, do not purchase them. Think: tender version of an enjoyable piece of beef jerky.
HOW TO USE IT?
A little dried shrimp goes a really long way. Most recipes won’t call for that much dried shrimp because it’s potent.
It’s a source of umami in our cuisine, but too much and more than likely your final product won’t be enjoyable.
Extra large dried shrimp pack a good amount of flavor and should be reserved for more exquisite garnishes.
Dried shrimp typically need to be rehydrated. When cooking with dried shrimp, I always recommend rinsing and then rehydrating in warm water.
A common technique used with dried shrimp is crushing it in a mortar and pestle.
WHAT VIETNAMESE OR OTHER RECIPE IS IT MOST COMMONLY USED IN?
Dried shrimp is used often in Vietnamese cooking. You’ll find it in many Vietnamese soup stocks, spring rolls, everyday soups, over sticky rice and much, much more.
Dried shrimp can be found in sticky rice recipes.
WHERE TO FIND IT?
This can easily be found in all Asian markets. It might be found in an American grocery store, but I have yet to see it. When purchasing, make sure to buy from the refrigerated section and not among dried foods or snacks.
HOW TO STORE IT?
Dried shrimp is easily frozen or refrigerated. Realistically it’s best in the freezer, even a small pack can last a little bit of time. Make sure to store it in a freezer safe container and you’ll be good for a few months.
