Dried Shrimp Made in Hong Kong 100g

Nicknamed “Red-Rice” for the tiny reddish speckles on the shell and its pink-tinged legs, this wild dried shrimp has a notably tender bite and a clean natural sweetness. Rinse briefly, then soak for 20–30 minutes and cook with the soaking liquor for fuller aroma. Fold into fried rice or stir-fried greens, finish congee and noodles, or use in steamed egg and dumpling fillings. As a dried shrimp it is naturally high in protein and low in fat for everyday cooking. Refrigerate at 0–4°C after opening.