This is one of those things that illustrates well the saying that “a little goes a long, long way”. These tiny sun dried shrimps are so tasty that you only need a few tablespoonfuls to really bring a plain vegetable dish to new heights of excitement.
Although they are known by different names, dried shrimp is a cooking ingredient found in many Asian cuisines. It is found in Chinese, Malaysian and Korean cuisines. It is known as kung haeng (or is it goong hang?) in Thailand and tôm khô in Vietnam. They are used in soups, pastes, sauces and stir fries. In the Philippines, they are called hibe and are often added to sauteed vegetables to take the place of the more expensive meat.
Dried shrimp comes in many sizes. They may also come with out without the heads, shells and tails. The small ones, the kind commonly used in Southeast Asia may be added directly to the pan or first rehydrated in a little warm water.
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