Simple Recipe for Sweet and Chewy Sun-Dried Shrimp for Tet with Just 3 Ingredients

How to prepare Sun-dried Shrimp

• 1

  Prepare the shrimp

  After buying, wash the shrimp with diluted salt water to remove all dirt.

  Put 1 liter of water into a basin, add 1 tablespoon of salt, and 1.5 tablespoons of white wine, then stir the mixture until dissolved, then add some ice-cold water to the basin.

  Peel the shrimp, remove the head and the dorsal vein, then soak them in the prepared ice-cold water for 2 – 3 minutes.

  Tip: To easily remove the dorsal vein, when you remove the shrimp head, gently twist the head and pull it out; the dorsal vein will come out with it.

  Use a knife to make a shallow cut along the back, clean out the shrimp’s intestines and any remaining dorsal vein, and finally, crush the shrimp body.

  

  
• 2

  Make lime leaf pepper salt

  After buying the peppercorns, sift them to remove dust, then put 50g of peppercorns in a pan and roast over low heat for about 5 – 7 minutes, let cool and grind finely.

  Next, put 400g of salt and 100g of coarse salt into the pan and roast over low heat until the salt is completely dry for about 5 – 7 minutes.

  Note: Roasted salt is very hot, so be careful not to let it splatter on you to avoid burns.

  You grind 40g of monosodium glutamate, then wash 5g of finely chopped kaffir lime leaves.

  Then add ground pepper and chopped kaffir lime leaves to the salt pan and roast for another 4 – 5 minutes over low heat, then turn off the stove.

  Finally, let the salt mixture cool down completely, then add 40g of ground monosodium glutamate and mix well.

  Tip:

  • To prevent the salt and pepper from clumping and to keep it longer, you must wait for the salt to cool completely before adding the monosodium glutamate!
  • If you like it sweeter, you can add sugar when adding the monosodium glutamate!

  

  

  

  
• 3

  Drying shrimp

  You spread the shrimp evenly on a tray or plate, then drizzle a little salt and pepper over the surface of the shrimp. Finally, you take the shrimp out to sun dry for about 4 – 5 hours before they can be used.

  Tip: To avoid dust and flies landing on the sun-dried shrimp, you should cover the shrimp tray with a thin cloth or mosquito net while drying!

  

  

  
• 4

  Final Product

  Dry shrimp will taste better if you grill or fry them. The shrimp meat is sweet, chewy, and extremely fragrant, making this dish both unique and suitable for festive occasions to treat your friends.