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Dried shrimp, the Glossary

Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size.^[1]

58 relations: Akara, Asinan, Brazil, Broth, Budu (sauce), Bumbu (seasoning), Burmese cuisine, Cajuns, Cantonese cuisine, Coconut milk, Congee, Conpoy, Dim sum, Fish sauce, Fried rice, Green papaya salad, Gumbo, Hokkien, India, Indonesia, Japanese language, Jorim, Kaffir lime, Korean cuisine, Lahpet, List of dried foods, Louisiana, Louisiana (New Spain), Malaysia, Mexico, Mie celor, Misua, Moqueca, Nagayalanka, Nam phrik, Padaek, Palembang, Pempek, Philippines, Rice noodle roll, Rojak, Romeritos, Saeu-jeot, Saint Malo, Louisiana, Sambal, Shrimp and prawn as food, Shrimp paste, Southern United States, Soy sauce, Sri Lanka, ... Expand index (8 more) »
Fish processing

Akara

Àkàrà (Yoruba) (English: bean cake; Hausa: kosai; Portuguese: acarajé is a type of fritter made from cowpeas or beans (black-eyed peas) by the Yoruba people of Nigeria, Togo and Benin. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador.

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Asinan

Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia.

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Brazil

Brazil, officially the Federative Republic of Brazil, is the largest and easternmost country in South America and Latin America.

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Broth

Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.

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Budu (sauce)

Budu (Jawi: بودو; บูดู) is an anchovy sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called or), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and Southern Thailand. Dried shrimp and Budu (sauce) are umami enhancers.

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Bumbu (seasoning)

Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.

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Burmese cuisine

Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively.

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Cajuns

The Cajuns (French: les Cadjins or les Cadiens), also known as Louisiana Acadians (French: les Acadiens), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana and surrounding Gulf Coast states.

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Cantonese cuisine

Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.

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Coconut milk

Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts.

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Congee

Congee (derived from Tamil கஞ்சி) is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens.

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Conpoy

Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops. Dried shrimp and Conpoy are dried meat.

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Dim sum

Dim sum is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch, with a “selection of over 1,000 varieties of small-plate Chinese foods, usually meat or vegetables in dough or a wrapper that is steamed, deep-fried or pan-fried.” Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.

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Fish sauce

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. Dried shrimp and fish sauce are umami enhancers.

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Fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat.

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Green papaya salad

Green papaya salad (သင်္ဘောသီးသုပ်; បុកល្ហុង; ຕຳຫມາກຫຸ່ງ/ຕໍາສົ້ມ,; ပဒကာသီးသုပ်; ส้มตำ,,; ตำบักหุ่ง/ตำส้ม,; and gỏi đu đủ) is a spicy salad made from shredded unripe papaya.

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Gumbo

Gumbo (Gum-bo) is a stew that is popular in the U.S. state of Louisiana and is the official state cuisine.

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Hokkien

Hokkien is a variety of the Southern Min languages, native to and originating from the Minnan region, in the southeastern part of Fujian in southeastern mainland China.

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India

India, officially the Republic of India (ISO), is a country in South Asia.

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Indonesia

Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans.

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Japanese language

is the principal language of the Japonic language family spoken by the Japanese people.

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Jorim

Jorim is a category of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down.

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Kaffir lime

Citrus hystrix, called the kaffir lime, Thai lime or makrut lime, is a citrus fruit native to tropical Southeast Asia.

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Korean cuisine

Korean cuisine has evolved through centuries of social and political change.

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Lahpet

Lahpet, also spelled laphet, laphat, lephet, leppet, or letpet in English, is Burmese for fermented or pickled tea.

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List of dried foods

This is a list of dried foods.

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Louisiana

Louisiana (Louisiane; Luisiana; Lwizyàn) is a state in the Deep South and South Central regions of the United States.

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Louisiana (New Spain)

Louisiana (La Luisiana), or the Province of Louisiana (Provincia de La Luisiana), was a province of New Spain from 1762 to 1801 primarily located in the center of North America encompassing the western basin of the Mississippi River plus New Orleans.

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Malaysia

Malaysia is a country in Southeast Asia.

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Mexico

Mexico, officially the United Mexican States, is a country in the southern portion of North America.

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Mie celor

Mie celor (in Indonesian) is a Southeast Asian noodle soup dish served in a coconut milk and shrimp-based broth, specialty of Palembang city, South Sumatra, Indonesia.

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Misua

Misua (also spelled mee sua or miswa), also known as wheat vermicelli, is a very thin variety of salted noodles made from wheat flour.

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Moqueca

Moqueca (or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew.

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Nagayalanka

Nagayalanka is a village in Krishna district of Indian state of Andhra Pradesh.

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Nam phrik

Nam phrik (น้ำพริก) is a type of Thai spicy chili sauce typical of Thai cuisine.

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Padaek

Padaek or padek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. Dried shrimp and Padaek are umami enhancers.

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Palembang

Palembang (Palembang: Pelémbang, Jawi) is the capital city of the Indonesian province of South Sumatra.

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Pempek

Pempek, mpek-mpek and also known as colloquially as empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, South Sumatera, Indonesia.

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Philippines

The Philippines, officially the Republic of the Philippines, is an archipelagic country in Southeast Asia.

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Rice noodle roll

A rice noodle roll, also known as a steamed rice roll and cheung fun, and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum.

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Rojak

Rujak (Indonesian spelling) or rojak (Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore.

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Romeritos

Romeritos is a Mexican dish from Central Mexico, consisting of tender sprigs of seepweed (''Suaeda'' spp.) which are boiled and served in a mole sauce seasoned with shrimp jerky blended into the mix.

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Saeu-jeot

Saeu-jeot.

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Saint Malo, Louisiana

Saint Malo was a small fishing village that existed along the shore of Lake Borgne in St. Bernard Parish, Louisiana as early as the mid-eighteenth century until it was destroyed by the 1915 New Orleans hurricane.

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Sambal

Sambal is an Indonesian and Malaysian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

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Shrimp and prawn as food

Shrimp and prawn are types of sea animals that are consumed worldwide.

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Shrimp paste

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. Dried shrimp and Shrimp paste are umami enhancers.

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Southern United States

The Southern United States, sometimes Dixie, also referred to as the Southern States, the American South, the Southland, Dixieland, or simply the South, is a geographic and cultural region of the United States.

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Soy sauce

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Dried shrimp and soy sauce are umami enhancers.

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References

[1] https://en.wikipedia.org/wiki/Dried_shrimp

Also known as Dried shrimps.

, St. Bernard Parish, Louisiana, Stir frying, Thai cuisine, Thai curry, Umami, Vietnamese cuisine, XO sauce, Zongzi.

Dried shrimp, the Glossary

Table of Contents

See also

Fish processing

References