Dry goods & condiments
Dried Shrimp
Dehydrated small shrimp, usually orange-red, pink-orange or light brown with a recognisable curved shrimp form; it is crustacean seafood.
- 繁體中文
- 蝦米
- English
- Dried Shrimp
- Bahasa Indonesia
- Udang Kering (蝦米)
- Tagalog
- Hibe / Tuyong Hipon (蝦米)
What is it?
Dehydrated small shrimp, usually orange-red, pink-orange or light brown with a recognisable curved shrimp form; it is crustacean seafood.
How to identify it
Look for small curved bodies with segments or shrimp fibres. Colour varies by species and processing, so brightness alone is not a quality test.
- Small curved shrimp shape
- Pink-orange to light-brown colour
- Dry texture with clean seafood aroma
Common confusion
蝦米 shows small curved shrimp bodies; 瑤柱 is usually round/cylindrical or separates into long fibres.
Common Hong Kong household uses
Used in soups, steamed dishes, stir-fries, turnip cake, rice and noodles.
Preparation or handling
Rinse or soak according to the label and recipe. Use or discard soaking liquid as the recipe directs, then cook the shrimp thoroughly.
Storage
Seal and keep cool or refrigerated as the label states; protect carefully from humidity after opening.
Helper tip
Dried shrimp keeps a small curved shrimp shape; dried scallop is rounder and fibrous. Anyone with crustacean allergy must avoid it.
What Ma’am or Sir may say
買蝦米，細細隻乾蝦嗰種。Buy small dried shrimp, not the larger round fibrous dried scallop.
Useful market phrase
Please give me 蝦米; does this pack require refrigeration?