Dried Shrimps with Salt for Asian Cuisine Fresh Seafood Flavor or Eat As Snack Sun Dried (200)($22.99Value)

Description

🍤 LUNGCHA: Thailand Dried Shrimps are shrimp that have been sun-dried and shrunk to a “S” Size, Approx. dia. 2 cm. Contains only shrimp and salt. No artificial preservatives or colors, No Shell and Headless, just the tasty Dried Shrimp Meat. 🍤 USE IN MANY ASIAN AND THAI CUISINES: Thai Somtum or Green Papaya Salad, Pad Thai, Stir-Fried, Soup, Stews, Salad Or Congee also making it the tastiest bar snack with drink. Some require soaking 10-20 MIN. before using. 🍤 IN THAI CUISINES: Dried shrimp is used extensively with chilies and Thai herbs to produce various types of chili paste and Thai curry paste. 🍤 STORE & SHELF LIFE: 6 Months from Mfd. Date. The best way to store the shrimp is refrigerate after opening in a container or in the original bag. You can refrigerate them to maintain its premium flavor of 4 to 5 months without the color fading or freeze them for longer storage. 🍤 VARIATION PACKS: You can choose from 3.5 Oz. (100 gram) or 7.0 Oz. (200 gram). Dried Shrimp size varies depending on the original size it was dried from. “S” Size, Approx. dia. 2 cm. LUNGCHA: Thailand Dried Shrimps-Kung Hang (กุ้งแห้ง) is used in many Thai recipes, imparting a unique umami taste. A handful of shrimp is generally used for dishes. Green Papaya Salad Som Tam ส้มตำ, Pad Thai ผัดไทย, Yum Woon Sen Recipe Noodles ยำวุ้นเส้น, Shrimp Paste Rice - Kow Klook Gapi ข้าวคลุกกะปิ, Mieng Kham เมี่ยงคำ, Green Mango with Sweet Fish Sauce มะม่วงน้ำปลาหวาน.

HOW TO USE:
Soak the shrimp in water for 10 to 30 minutes before using. This helps to soften the shrimp and release a bit of flavor.
Some Thai recipes do not need soaking but only require pounding the shrimp to loosen their texture before adding them.
Eat as a snack, just remove the dried shrimp from the bag and pair it perfectly with drinks.

Note : Not suitable for people allergic to seafood.