Dried shrimp

虾米 xiāmǐ / กุ้งแห้ง kung haeng / tôm khô

Flavor and role: Small shrimp boiled in brine and dried, with intense saltiness and briny umami.
Typical dishes and uses: Pad thai, som tam, Chinese stir-fries and XO sauce, stir-fried shrimp, radish soup.
Substitutes: A little fish sauce or Korean salted shrimp (saeujeot) replaces the umami. Small dried anchovies also work 1:1.
Storage: Keep sealed 3 months refrigerated, 1 year frozen. Soak in warm water for 10 minutes before use.
Main countries: China · Thailand · Vietnam
Used in this book: Egusi Soup Som Tam (Green Papaya Salad)Seared Beef and Smoked Fish Egusi with Scent Leaf Egusi Spinach Egg Muffins with Smoked Fish Prawn-Head Stock Curry Laksa Pad Thai Goong with Shrimp-Head Oil Tam Thai with Grilled Prawns

Updated 2026-10-10