Description

A spoonful or two of this shrimp skin can be used to jazz up a bowlful of wontons in soup, fried rice or an omelette, and a handful transforms a cabbage into a fragrant, irresistible stir-fry. They are made from tiny, unshelled shrimps that are boiled and then sun-dried or baked dry over a gentle heat. As you might have guessed, they have a salty, umami taste that can lift the flavour of all kinds of savoury dishes.