As you can see on the left, both packages are labeled in English "dried shrimp." However, only one of them is truly dried shrimp. Can you guess which one?
It's actually the top one. The stuff on the bottom is actually shrimp exoskeleton. I guess they collect them when the shrimp molt...weird, huh? Who would ever think to eat little shrimp skins?
Both are commonly used in Chinese cooking, but in my opinion, dried shrimp (not the shrimp skin) is used more often. Often, just a handful is used to bring flavor to an otherwise light and bland dish. Usually it is added to hot oil and fried to bring out the flavors. Then the main ingredients of the dish are added.
I have added them to my stir fry sticky rice noodles, but I also like them in sauteed cabbage. Try this: heat up a teaspoon of oil. Add garlic and a small pinch of the dried shrimp and fry until aromatic. Add some salt and chopped cabbage and cook until the cabbage is wilted.
It's actually the top one. The stuff on the bottom is actually shrimp exoskeleton. I guess they collect them when the shrimp molt...weird, huh? Who would ever think to eat little shrimp skins?
Both are commonly used in Chinese cooking, but in my opinion, dried shrimp (not the shrimp skin) is used more often. Often, just a handful is used to bring flavor to an otherwise light and bland dish. Usually it is added to hot oil and fried to bring out the flavors. Then the main ingredients of the dish are added.
I have added them to my stir fry sticky rice noodles, but I also like them in sauteed cabbage. Try this: heat up a teaspoon of oil. Add garlic and a small pinch of the dried shrimp and fry until aromatic. Add some salt and chopped cabbage and cook until the cabbage is wilted.