Dried tiny shrimp, also known as “sakuraebi” or “papery dried shrimp,” are small, dried crustaceans that are sun-dried or freeze-dried, used for their umami flavor and shelf-stability, and are a common ingredient in Asian cuisines.
Here’s a more detailed look at what you should know about them:
What they are:
- Source: Dried shrimp are made from small, unshelled shrimp that are boiled and then dried.
- Flavor: They have a salty, umami taste that enhances the flavor of savory dishes.
- Texture: They are small and thin, often described as papery.
- Shelf Life: They are shelf-stable and can be stored for extended periods.
Uses:
- Culinary Applications: They are used in soups, stews, stir-fries, and as a condiment.
- Umami Boost: They are used to boost the umami flavor in various dishes.
- Rehydration: Before use, they are often rehydrated by soaking in warm water for about 20 minutes.
- Preparation: They can be used directly from frozen, and they keep for ages in the freezer.
Nutritional Value:
- Protein: Dried shrimp are a good source of protein.
- Minerals: They contain minerals like calcium, zinc, and iron.
- Vitamins: They are also a source of vitamins, including vitamin B12 and vitamin E.
- Antioxidants: The red pigment astaxanthin in sakuraebi has a strong antioxidant effect.
Storage:
- Shelf-Stable: They are shelf-stable, but once opened, they should be stored in an airtight container and refrigerated or frozen to maintain quality.
- Refrigeration: According to Reddit, once opened, they should be refrigerated.
- Freezing: They can be frozen for long-term storage.
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