Tiếng Việt
Dried baby shrimp from Vietnam
Dried baby shrimp separate by size: 1-1,5cm, 1.5-2cm, 2-3cm and 3cm up.
Moisture: 10% max, Impurities: 1% max
Salt content: 3-5% max
Quantity: 1000MT per year
Dried baby shrimp is specialties of Vietnam Coast that use in various kind of food.
Sovimex co., ltd is one of main producer of baby shrimp and supply to many countries.
Dried baby shrimp separate by size: 1-1,5cm, 1.5-2cm, 2-3cm and 3cm up.
Moisture: 10% max, Impurities: 1% max
Salt content: 3-5% max
Quantity: 1000MT per year
Packing: we have many kind of packing such as: carton, PP, PE bags and retail packing.
For all detail, please contact our company by information:
2/49 Phan Thuc Duyen Street,Ward 4, Tan Binh Dist,
Ho Chi Minh City, Vietnam
Tel/Fax +8428 39483538 / +8428 39487160
Cellphone/Whatsapp: +84 767710399
Dried shrimp are used in Vietnamese cuisine, where they are called tôm khô, and are used in soups, congee, fried rice, or as a topping on stirfries (Mì Xào) or savoury snack items. They are also commonly eaten as snacks.
The Chinese living in Malaysia, especially those of Peranakan descent, developed sambal udang kering, which uses dried shrimp. It can be served as pub food.
In Indonesia dried shrimp is called ebi, the name was derived from either Chinese Hokkian dialects “hebi” means “shrimp rice” or Japanese word “ebi” means “shrimp” (either fresh or dried). Ebi is important part of Indonesian Chinese cuisine as well as Palembang cuisine, it is used in various Chinese Indonesian stir fried vegetable dishes, such as stir fried white cabbages with ebi. In Palembang, ebi is boiled, ground and sautéed, to make savoury shrimp powder sprinkled upon pempek fried fish cake. Ebi also important ingredient to make shrimp broth and cooked in coconut milk to make Mie Celor. The ebi powder often also sprinkled upon asinan or sometimes rujak.
In Burmese cuisine, dried shrimp is called bazun-chauk and is used widely in cooking, such as salads, soups and condiments. It is primarily used along the coast and coastal ethnic minorities’ cuisines. Toasted whole dry shrimps are used in a wide variety of Burmese salads such as laphet (fermented tea leaves), tomato and kaffir lime salads. Shredded dried prawns are used to prepare condiments such as ngapi kyaw and balachaung kyaw. Dried shrimp is also used as stock for Burmese thin soups.
Known as kung haeng (Thai: กุ้งแห้ง) in Thai cuisine, dried shrimp is used extensively with chilies and Thai herbs to produce various types of chili paste and Thai curry paste. Dried shrimp is also used in salads such as in the Northeastern Thai som tam (green papaya salad).
In the Philippines, dried shrimp is called “hibi/hibe” (Hokkien: hê-bí) and is used like salt to season dishes as well as in soup bases such as misua.
Reviews
There are no reviews yet.