dried prawns
Also known as: dried shrimp, sukha jhinga, unakka chemmeen, soda jhinga, dried camaron, dried gambas, shrimp jerky
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Also known as: dried shrimp, sukha jhinga, unakka chemmeen, soda jhinga, dried camaron, dried gambas, shrimp jerky
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A crunchy, tangy Goan salad made with tiny dried prawns, fresh coconut, and spices. This classic side dish, known as sungta kismur, adds a burst of flavor and texture to any meal, especially rice and fish curry. Ready in just minutes!
A fiery and tangy Goan condiment made with dried prawns, freshly grated coconut, and aromatic spices. This savory chutney, also known as Sungtache Chutney, adds a punch of flavor to plain rice, kanji, or bread.
A delightful Goan side dish made with crispy roasted dried prawns, fresh coconut, and tangy tamarind. This savory 'salad' adds a burst of coastal flavor and texture to any rice and curry meal.
A rustic and flavorful Maharashtrian curry featuring rehydrated dried prawns cooked with onions, tomatoes, and aromatic spices. This coastal delicacy packs a punch of umami and pairs perfectly with rice bhakri for an authentic meal.
When stored in an airtight container in a cool, dry place, they last about 6 months. Refrigeration or freezing can extend this to a year.
Yes, it is highly recommended to rinse them several times to remove sand, grit, and excess salt used during the preservation process.
While they are technically cured, they are very tough and salty. They are best enjoyed after soaking and cooking in stir-fries, soups, or stews.
Dried shrimp paste (belacan/kapi) or fish sauce can provide a similar umami depth, though they lack the texture of the whole prawn.
Look for prawns with a bright orange or pinkish hue. Avoid those that look grey, dull, or have visible white mold spots.
Salt is used as a natural preservative during the drying process to prevent spoilage and inhibit bacterial growth.
They are very high in protein and minerals like calcium, but they are also high in sodium and cholesterol, so they should be consumed in moderation.
Soaking them in hot (but not boiling) water for 10-15 minutes is the fastest way to rehydrate them for cooking.
They are staples in Asian and coastal cuisines, used in Pad Thai, XO sauce, shrimp balchão, and various sambals or chutneys.
dried prawns is a versatile ingredient found in cuisines around the world. With 253 calories per 100g and 62.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 6 recipes featuring dried prawns with step-by-step instructions.
Browse recipes →Yes, freezing is an excellent way to preserve their flavor and prevent them from becoming rancid in humid climates.