Upping My Shrimp Game
Jul 10, 2021 at 8:09 am #3721539BonzoBPL Member
@bon-zoLocale: Virgo Supercluster
I’m looking to improve my shrimp ramen recipe by improving the shrimp quality.
The best taste/flavor I’ve been able to produce thus far has been created by the tiny dehydrated or freeze-dried shrimp that you can find in the soup ingredients section of the local international market/Asian grocery store…but in addition to being unreliably sourced at best, I can’t use them anymore because almost all of them have preservatives or additives on/in them that my partner has to avoid (severe allergy). Also, they make a decent broth, but they don’t bring much to the meaty-bites-of-goodness part of proper ramen.
So, I’m thinking that I’ll just dehydrate some shrimp stock and turn it into a soup base, and then attempt to dehydrate some larger chunks of shrimp, which will hopefully rehydrate passably well. Any thoughts on this? Would a commercial freeze-dried shrimp work any better for that portion of the meal?
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