Ca Mau is the southernmost land of the country, famous for many shrimp and fish, so the specialties here are extremely rich. In which, there is Ca Mau dried shrimp with a unique flavor that is unmistakable. However, we do not always have the opportunity to buy the right Ca Mau dried shrimp. So why don’t you try making your own dried shrimp at home? This article will show you how to make dried shrimp at home that is both delicious and soft.
According to the experience of those who specialize in Ca Mau dried shrimp, we can choose many different types of shrimp such as black tiger shrimp or white leg shrimp. If you work at a restaurant, you don’t need to choose expensive shrimp, unless it’s a gift because the price is very expensive. Of course if you have a lot of money it doesn’t matter. It is important that you choose the freshest crayfish, about 7 cm long is fine or a little smaller is fine.
How to make nutrient-rich dried shrimp
To make 1 kg of dried shrimp, we need about 7-8 kg of fresh shrimp. So, if you have spent a lot of time making, don’t be afraid to buy a little more to make once and use it gradually.
In addition to shrimp, you also need to prepare some salt and alum. Extremely simple ingredients!
How to make dried shrimp at home quickly and deliciously
1. Preliminary processing of shrimp
You dissolve about 10g of finely ground alum into a sufficient amount of water to wash shrimp. Soak the shrimp in this alum water for a few minutes. Then take out to drain to firm and clean shrimp meat. If the shrimp is not fresh or kept in the refrigerator, you need to do this. If start doing while the shrimp is still swimming and jumping. You can skip this step and simply rinse with plain water.
2. Boil shrimp
Depending on the amount of shrimp you need to boil, add enough water to the pot. Mix a little foam salt with the ratio of 300 grams of salt to 1 liter of water. If it’s saltwater shrimp, you can reduce the salt a bit, about 250 grams for 1 liter of water
Boiled dried shrimp
Put the shrimp in a pot of boiling water, stir with chopsticks until the shrimp shell turns red, wait for about 2 minutes, then remove and drain. You should spread thin for shrimp to dry quickly and not smell. Avoid putting all the shrimp in the pot at once, but divide it into parts to make it easier to pick up and let the shrimp drain faster.
3. Drying or drying shrimp
In places with a lot of sunshine, fresh air, and less dust, drying shrimp is quite convenient. You just need to watch for a few hours, stir the shrimp once to dry quickly and evenly. After about 4-5 sun exposure, shrimp shells are broken. Sun-dried shrimp will bend, eat chewy and sweet.
When drying, you should cover the shrimp with a thin layer of cloth to avoid dust and flies. After a day of drying, you take out the shrimp and store it in a ventilated place but do not cover it so that the next day you can spread the shrimp to dry again.
Sun-dried shrimp usually have firm, hard flesh, attractive aroma, and a beautiful red color. If you break the shrimp in half, it will dry evenly from the outside to the inside. Only one is wet, the whole batch will spoil quickly. If the house does not have a refrigerator, remember to put the shrimp in a desiccant bag and change the bag when it gets wet.
Those who do not have the conditions to dry in the sun such as in cold, temperate regions, or in the rainy season can use an oven or dryer to dry and then store it in the refrigerator for preservation. Remember to wait for the shrimp to cool (at least 30 minutes) before putting it in the jar and closing the lid.
Put the dried shrimp or dried shrimp into a cloth bag, beat lightly and evenly with a pestle. Then use your hands to peel and sieve to filter out the shrimp meat and then expose it to 1-2 more sun for the shrimp to dry completely and the meat to be firmer. If you make large shrimp as a gift, you can use your hands to peel it instead of sieving it because it will make the finished product very eye-catching.
Pare
However, if you prefer to eat the whole shell, you can skip this step. Dried shrimp after being put in a sealed glass jar. When eating, cut off the head, antennae and tail, then process or use directly. The more dried shrimp are exposed to the sun, the more crispy the shell is. Usually when making shrimps that are small or have thin and soft shells, we can also skip this step.
In addition, if you make small shrimp, the shell is not much and hard, you can also skip the peeling step, just put the shrimp in the bag, beat it with a pestle and then sift it clean. Both fast and convenient.
Some notes when making dried shrimp at home
– You can replace shrimp with shrimp about 2cm long. The finished product will be quite small, a bit hard and often used to make soup or soup
– After the shrimp shell is done, of course, put it in the trash. However, you can also use it as an organic fertilizer for potted plants.
– Just like dried fish or dried squid, you can store dried shrimp in the refrigerator. However, if shrimp is made properly, it should only be left in a cool, dry place because dry goods in the refrigerator often cause an unpleasant smell.
– Those who like beer steamed shrimp can steam beer instead of boiling it with salt water, then put it in the microwave to dry.
Successfully made dried shrimp products have a chewy, sweet taste and a beautiful bright red color. You can use dried shrimp to eat with papaya, pickles or cook soup instead of fresh shrimp. If you do not have the conditions to make dried shrimp, you can choose to buy dried shrimp at reputable establishments. Dung Ha Agricultural Products is one of the stores that provide diverse and quality dry food.
Some delicious dishes made from very simple dried shrimp
1. Hot and spicy dry sweet and sour shrimp rice pot
Ingredients: Dried shrimp, chili sauce, vinegar, lemongrass, fresh chili
Making:
– Dried shrimp washed and soaked in water for about 1 hour to soften.
– While waiting for the shrimp to be soft, make a sauce consisting of 5 teaspoons of chili sauce, 2 tablespoons of fish sauce, 5 teaspoons of vinegar, 5 teaspoons of sugar, 5 minced fresh chili, 5 peeled lemongrass then thinly sliced and half a cup of cold water.
– Take out the shrimp to drain, put the shrimp in and stir-fry quickly with a little cooking oil, lemongrass, minced chili.
– Pour the sauce mixture into the shrimp pan and let it simmer for 15 minutes until the sauce thickens.
2. Stir-fried corn with dried shrimp – familiar street food
Ingredients: Dried shrimp, glutinous corn or American corn, green onion, unsalted butter, minced onion and garlic
Stir-fried corn with dried shrimp
Making:
– Dried shrimp washed, soaked soft.
– Boiled corn, remove the seeds.
– You put oil and butter in a pan to fry garlic until fragrant, add dried shrimp and spices, stir-fry to absorb, then add corn and stir-fry a little more, finally add scallions and stir well, then turn off the heat.
– When eating, scoop out onto a plate, add chili sauce and enjoy.
3. Instant dried shrimp with tomato sauce
Ingredients: Dried shrimp, tomato, garlic, onion,
Making:
– Dried shrimp cleaned, soaked soft.
– Tomatoes areca zone status
– Fry onions and garlic until fragrant, add tomatoes and add a little cold water, wait for tomatoes to soften, then season to taste.
– Put the shrimp in and stir-fry until the spices are absorbed, then turn down, sprinkle a little more pepper.
Nguyên liệu: Tôm khô, cà chua, hành lá, hành tím, me, nước hầm xương (nếu có)
Cách làm:
– Tôm khô rửa sạch
– Cà Chua cắt miếng
– Hành tím bóc vỏ, xắt mỏng. Hành lá cắt nhỏ.
– Bạn cho dầu vào nồi đun nóng, cho hành tím vào xào thơm rồi cho cà chua vào xào chín. Tiếp theo, bạn cho một chút nước mắm và tôm khô vào, xào chung một chút rồi cho nước hầm xương hoặc nước hàng vào.
– Khi canh sôi, bạn cho gia vị và một chút nước cốt me vào sao cho nước canh có vị chua ngọt vừa ăn. Khi canh sôi trở lại, bạn tắt bếp và cho hành lá vào.
– Dried shrimp, wash and soak for about 20 minutes with water
– Cut the meat into small pieces or diced, put in a frying pan over low heat to remove the fat.
– Decant less fat after frying the meat about 3-4 tablespoons, add minced garlic and onion, fry until golden brown, and then add shrimp to stir-fry.
– Put the sautéed shrimp meat in an earthen pot (if any) and cook with a mixture of sugar, pepper, and minced chili until thickened, season to taste and then turn off the heat.
– Boil vegetables such as broccoli, carrots, kohlrabi, radishes, cowpeas …. Boil any vegetables you like to eat. Note to only add vegetables when the water is really boiling and turn off the stove as soon as it is ripe to keep the eye-catching green color and vitamins.
Tips to choose good dried shrimp
Dried shrimp is often sold a lot in markets or supermarkets. If you pay a little attention, you will know how to choose quality dried shrimp for delicious dishes made from dried shrimp. Here are some small notes:
– It’s not that red crayfish tastes better, because it’s most likely because people use dyes. Depending on the type of shrimp, the color may be different: silvery yellow shrimp, dark red shrimp, slightly red, light red marine shrimp.
– Shrimp when holding feels dry, when squeezed, it is not easily crushed or too soft, sweet taste and not strong smell.
– Dried shrimp with shells cleaned will help your dishes after processing will be more delicious.
– It’s not that the bigger the shrimp, the better. Too big is hard, hard to chew, too small is not sweet enough. It is best to choose shrimp of the right size, neither too big nor too small.
Above is how to make dried shrimp and delicious dishes made from dried shrimp. Visit Dung Ha Agricultural Products website for more kitchen tips!
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