When it comes to dried shrimp, people in the West immediately think of Ca Mau dried shrimp or Vinh Kim dried shrimp (Tra Vinh). However, Ca Mau dried shrimp is still popular because of its special flavor.
Make money from shrimp
Ca Mau dried shrimp is made from freshwater shrimp, a type of natural shrimp. Unlike giant tiger prawns and white-leg shrimp, up to now, no place has been able to produce freshwater shrimp seeds. Freshwater shrimp are abundant in shrimp farms, and people harvest them twice a month on the 15th and 30th of the lunar month.
Ca Mau dried shrimp is made from freshwater shrimp, a type of natural shrimp.
Most gourmets will choose freshwater shrimp, not giant tiger prawns or white-leg shrimp (2 types of shrimp that are often farmed industrially - PV). Fresh freshwater shrimp can be roasted with salt, cooked in noodle soup, sour soup, boiled and rolled in rice paper with raw vegetables, grilled with salt and chili or made into sour fish sauce...
When there is a lot of raw freshwater shrimp, people dry it, which can be preserved for a long time and sold the most. Ms. Cam Tu (living in Nam Can District, Ca Mau), who has more than 10 years of experience in making dried shrimp, said that to make delicious dried shrimp, the step of choosing raw shrimp is very important. For her, she only buys live freshwater shrimp (breathing oxygen) or shrimp that has been weighed immediately, and definitely does not buy shrimp marinated in ice water. Thanks to that, when boiled, the shrimp's head does not break off, the shell is easy to peel, the shrimp's intestines are shiny and beautiful, and they retain their inherent toughness and sweetness.
If the sun is good, dry the boiled shrimp for about a day and a half.
"Although they are both freshwater shrimp, Nam Can shrimp have firmer meat than Dam Doi and Cai Nuoc shrimp, possibly due to the water environment. With Nam Can freshwater shrimp, about 7 kg of fresh shrimp can make 1 kg of grade 1 dried shrimp (the largest type). With Dam Doi and Cai Nuoc freshwater shrimp, nearly 8 kg of fresh shrimp can make 1 kg of dried shrimp," Ms. Tu added.
To boil dried shrimp, you must use coarse salt, not salt flakes. Tu's personal experience is to use white coarse salt (more expensive than black coarse salt) to avoid affecting the natural color of the shrimp. Put the pot of water on, when the water boils, add the shrimp and stir until the shrimp shells are evenly red, then add the salt. Then stir again and remove. The shrimp should be boiled for 10-15 minutes.
After drying, put the shrimp in a bag, crack the shell and remove the skin.
Usually, Ms. Tu boils shrimp early in the morning, waits for the sun to rise and dry it for a whole day, and stops drying until about 11am the next day (if the sun is good). Then, she puts the shrimp in a bag, cracks the shell, and hires someone to remove the belly button. If the shrimp are big, one person can pick 4-5/kg/day, the salary is 20,000-30,000 VND/kg, depending on the season.
On normal days, dried shrimp is still the most expensive dried product in the West. About a month before Tet, prices start to increase and increase even more as Tet approaches. Grade 1 shrimp costs 1.35 - 1.4 million VND/kg; grade 2 shrimp costs 1.1 - 1.2 million VND/kg. In addition, there is also dried shrimp with shells, priced at 700 - 750,000 VND/kg.
With the shrimp navel picking stage, one person can pick 4 - 5/kg/day, the salary is 20,000 - 30,000 VND/kg.
Give dried shrimp and don't forget to give careful instructions
Ca Mau people are generous and hospitable. Therefore, no matter how expensive dried shrimp is, they buy it to give to their loved ones. Many families are even reluctant to buy it for themselves, but are willing to buy it as a gift, because they consider it a valuable and practical gift during Tet.
Put shrimp in a vacuum bag
Many thoughtful people from Ca Mau, when giving dried shrimp, do not forget to give careful instructions. If you want to eat it right away, put it in a jar and keep it in the refrigerator; if you don't eat it and want to keep it for a long time, put it in the freezer. This method helps the shrimp meat stay supple and also keeps the shrimp's natural red-orange color.
More than 10 years ago, when vacuum machines were not popular, dried shrimp were carefully wrapped in oil paper (a thick, moisture-absorbing paper, often used to wrap sugar), then placed in a very thin white plastic bag for beauty. Nowadays, dried shrimp are vacuum-packed, although the appearance is not eye-catching, but they can be preserved longer. Compared to many other dried foods, dried shrimp can be preserved the longest if done properly.
Vacuum-packed dried shrimp preserves longer
Dried shrimp is famous in the West because it has many best qualities: most expensive; easiest to preserve; most convenient; can be used to prepare the most dishes... During Tet, almost every house in Ca Mau prepares more or less dried shrimp to entertain guests. Dried shrimp served with pickled onions is a popular and attractive dish in Tet parties.
While all dried foods must be grilled or fried to be used, dried shrimp can be eaten immediately. Dried shrimp can be used in many different ways, depending on each person's taste. Roasting with salt and pepper to make a snack. Cooking instant noodles, add dried shrimp. Cooking dried shrimp with bitter melon, squash... On busy days, when you don't have time to cook, put dried shrimp in a bowl of soy sauce, add a little green chili, it also goes well with rice. If the dried shrimp is small, you can braise it with dried shrimp paste, it's addictive. Some people add a little dried shrimp to make the broth sweeter when cooking vermicelli soup...
Whole dried shrimp is often chosen as a snack.
Ca Mau dried shrimp is not only popular with domestic consumers but also chosen by many overseas Vietnamese when they have the opportunity to visit their homeland.
Source link
Comment (0)