What to do with leftover dried shrimp

Dried shrimp are deeply fishy, salty and slightly sweet, bringing a unique umami edge to a whole host of Asian dishes including soups, stews and stir-fries. See below for recipes that will use up any leftover dried shrimp you happen to have at home.

What to do with leftover dried shrimp

Recipes with dried shrimp

Where a recipe calls for 1 tsp shrimp paste, substitute by rehydrating approximately 12 dried shrimp in boiling water, chopping and adding as the recipe instructs with shrimp paste. Try with the following recipes:

Where a recipe calls for 1 tbsp fish sauce, substitute by rehydrating approximately 6 dried shrimp in boiling water, chopping and adding as the recipe instructs with shrimp paste. Try with the following recipes:

stir fried cabbage with bacon and dried shrimp

How to use up any leftover dried shrimp

  •  Quick chilli shrimp oil
    Gently heat 250ml vegetable oil in a saucepan. Add 2-3 tsp dried shrimps with a pinch of salt and fry for 5 minutes. Remove from the heat, add 2-3 tbsp chilli flakes, then allow to cool completely. Transfer to a sterilised glass jar and chill for up to 3 months. Gives a good kick to Asian-style rice dishes.
  • Shrimp fried rice
    Heat 1 tbsp toasted sesame oil in a wok. Add 2-3 tbsp dried shrimps and fry until light golden. Add a beaten egg and stir, breaking up the egg with a spoon, until half-cooked. Add a 250g pouch microwave rice (or 250g leftover rice) and fry until hot. Add soy sauce, spring onions, and a handful of chopped coriander, if you like.
  • Stir fried cabbage with bacon & dried shrimp
    In a bowl, soak roughly 12 dried shrimp in water for 30 minutes. Drain, coarsely chop, then pound in a pestle and mortar until crumbled. Take 2 slices of bacon, cut into half inch pieces then stir fry in a wok over moderate heat until browned, about 6 minutes. Add 3 chopped cloves of garlic and the dried shrimp and stir-fry until fragrant, around 1 minute. Take 1 savoy cabbage, core and slice into 1cm pieces, add to the wok followed by 2 tsp sugar, a generous pinch of salt and pepper, and stir-fry until the cabbage begins to soften, around 3 minutes. Add ¼ cup of water and cook for around 10 minutes, stirring occasionally, until the cabbage is tender. Season to taste and serve.

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