Dried Boiled Baby Shrimp, Akiami paste shrimp, Ruốc Khô

Dried Boiled Baby Shrimp, Akiami paste shrimp

Latin Name: Acetes japonicus

Vietnamese Names: Ruốc Khô, Tép Khô

Chinese name: 毛虾

Japanese Name: 桜えび (Sakura ebi)

French Name: Chevrette akiami

Tagalog Name: Hibe

Malaysian Name: Udang gragok

Specifications: Boiled, Natural dried, no seasoning, no additives

Nutrition Facts: Dried baby shrimp, known as Akiami paste shrimp, is a rich source of protein, essential vitamins, and minerals. A typical serving (28 grams) provides approximately:

• Calories: 100
• Protein: 18 grams
• Fat: 2 grams
• Carbohydrates: 1 gram
• Calcium: 100 mg
• Iron: 2 mg

This nutritious seafood is low in fat and carbohydrates while being a good source of calcium and iron, making it a healthy addition to various diets.

Provincial Catching Areas in Vietnam: In Vietnam, dried baby shrimp are primarily caught in the coastal provinces of the Mekong Delta, including Ca Mau, Kien Giang, and Bac Lieu. These regions are known for their abundant shrimp populations due to their ideal brackish water conditions.

Diverse Meals Featuring Dried Baby Shrimp: Dried baby shrimp is a versatile ingredient used in various culinary traditions across Asia. Here are some popular dishes:

Vietnam:

• Bánh Xèo: A savory Vietnamese pancake made from rice flour, turmeric, and coconut milk, filled with shrimp, pork, and bean sprouts, often garnished with dried baby shrimp for added flavor.
• Gỏi Đu Đủ: A green papaya salad topped with dried baby shrimp, herbs, and a tangy fish sauce dressing, offering a crunchy and refreshing taste.

Japan:

• Sakura Ebi Tempura: Lightly battered and deep-fried dried baby shrimp, offering a crunchy texture and a rich umami flavor.
• Chirashi Sushi: A scattered sushi bowl featuring a variety of seafood, including dried baby shrimp, served over seasoned rice.

China:

• Chao Nian Gao: Stir-fried rice cakes with vegetables, pork, and dried baby shrimp, providing a chewy texture and savory taste.
• Congee: A comforting rice porridge often topped with dried baby shrimp, giving it a delightful umami boost.

Philippines:

• Ginataang Gulay: Vegetables cooked in coconut milk with dried baby shrimp, creating a creamy and savory dish.
• Bicol Express: A spicy stew made with pork, coconut milk, and dried baby shrimp, known for its rich and flavorful taste.

Malaysia:

• Sambal Udang Kering: A spicy chili paste made with dried baby shrimp, used as a condiment or stir-fry ingredient to enhance the flavor of various dishes.
• Kerabu: A traditional Malaysian salad that often includes dried baby shrimp, shredded vegetables, and a tangy lime dressing.

Processing by Baseafood: Baseafood, a leading seafood processing and exporting company in Vietnam, ensures that their dried baby shrimp meet the highest quality standards. The Akiami paste shrimp are naturally dried without any seasoning or additives, preserving their natural taste and nutritional value. The company adheres to international standards, holding certifications such as HACCP, BRC, FDA, HALAL, SMETA, and ISO.