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PLEASE HELP! Shrimp powder question

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So I followed the recipe and soaked the dried shrimp for 10 min, patted it dry, and then chucked it in the food processor. It came out more like a paste then the "flaky powder" it is supposed to be. I have it spread out on a plate to dry out (in a place the cats can't get to!) Am I missing something? I don't want to use it until I know I have the right stuff. ( I want to dive into my new Burma book) Please help....

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  1. I've never rehydrated it. I've added it to curries as is. What were you trying to make?

    2 Replies
    1. re: hankstramm

      Many of the recipes in BURMA: RIVERS OF FLAVOR call for shrimp powder. The recipe is from this book

      1. re: jefpen2

        How about grinding the shrimp in their dried state? (Like making mushroom powder from dried porcini)

    2. Your poor cats! You're torturing them.

      I don't rehydrate either. Just made some of this last weekend. It seems to work find.

      1. I've made the shrimp powder according to Duguid's recipe in Burma. You have to be careful to stop whizzing the shrimp when you see they have become "fluffy". That's the only way I can describe it. I pulsed the mini food processor instead of a continuous grind. That worked very well.

        3 Replies
        1. re: Gio

          I'll try to do it just dry and see what happens. How long will this last in the fridge?

          1. re: jefpen2

            I used the full package according to Naomi Duguid's instructions and used it all up in about two weeks. I think it will last quite a while with no problem. Here's a site that shows you exactly what to do and what the shrimp powder should look like:

            http://www.girlcooksworld.com/2013/03...

            1. re: jefpen2

              It will last a while in the fridge. But really, like ground spices, ground coffee, and etc., the best approach is to grind just what you need for that day.

              If you are starting with dry shrimp (I just don't agree with Ms. Duguid's pre-soak approach) and making small amounts (1-2 TBS) use either: a spice grinder, a mini-food processor/chopper, or a good blender. A spice grinder works well, but is more difficult to clean (whizzing dry rice with a little baking soda, works best for cleaning, but it is still a pain in the neck). The MFP or Blender do a good but not perfect job, but are a whole lot easier to clean.

          2. Cookbook of the Month in June 2013 was "Burma" by Naomi Duguid. You might like to read the discussion thread and our report of recipes threads to help you along your journey through the book.

            Personally, I loved everything we made. The flavors were fresh and bright with elements like shallot oil, dried shallots, and the shrimp powder enhancing the umami flavor of everything. Here's the master board w links to the reporting threads:

            Cookbook of the Month in June 2013 was "Burma" by Naomi Duguid. You might like to read the discussin thread and our report of recipes threads to help you along your journey through the book. Personally, I loved everything we made. The flavors were fresh and bright with elements of shallot oil, sried shallots, and the shrimp powder enhancing everything. Here's the master board w links to the reporting threads:

            http://chowhound.chow.com/topics/903214