Burma: Rivers of Flavor
Dried Shrimp Powder
Page 30
Cuisine: Asian | Course Type: Condiments
(1 review)
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Queezle_Sister from Salt Lake City, UT
This recipe allows you to prepare an ingredient that is called for in many of the recipes in this book. You start with dried shrimp - and indeed there was quite an assortment in my Asian market. You soak the dried up guys for about 10 minutes in water (mine started pliable, so this soaking step seemed unnecessary), dry them off, then grind them up in a food processor. I used the small chopper attachment for my immersion blender, and ground them up in 2 batches. As described, the result was a fluffy powder.
I only gave this a "3" because I'm thinking I might not enjoy this ingredient. If I change my mind, I'll come back and update my review and rating.
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