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 SoupKuy Teav (Cambodian Pork Noodle Soup)Lahpet Thoke (Burmese Tea Leaf Salad)Nigerian Goat Meat Pepper SoupRed-Red (Ghanaian Bean Stew with Fried Plantain)Shanghai Scallion Oil NoodlesSom Tam (Green Papaya Salad)House Sambal Bak Chor Mee with Lard CrispsHawker-Style Black Chai Tow Kway with Dried Shrimp Radish CakeSeared Beef and Smoked Fish Egusi with Scent LeafEgusi Spinach Egg Muffins with Smoked FishEarthenware-Pot Kongnamul Gukbap with SquidPhnom Penh-Style Kuy Teav with Crispy GarlicKuy Teav Kalguksu (Cambodian Broth with Korean Knife-Cut Noodles)Garlic Pork Kuy Teav Toastie with Lime-Pepper Dipping BrothLahpet Thoke with Homemade Crunchy Bean MixPrawn-Head Stock Curry LaksaSmoky Grilled-Fish Num Banh ChokPad Thai Goong with Shrimp-Head OilClear Goat Pepper Soup with Fresh-Toasted SpicesChicken Wonton Pepper Soup with Scent Leaf Oil (Nigerian x Cantonese)Smoked Mackerel Red-Red with Kelewele-Spiced PlantainShallot and Dried Shrimp Scallion Oil Noodles, Shanghai Noodle-Shop StyleTam Thai with Grilled PrawnsWaakye with Homemade Shito

Updated 2026-10-10