📝 About This Recipe
Unlock the secret to authentic Asian cuisine by crafting your own Xia Mi, the concentrated essence of the sea. These golden-orange gems are bursting with a deep, savory umami flavor and a chewy texture that store-bought versions simply cannot match. By brining and slow-dehydrating fresh prawns, you create a versatile pantry staple that elevates everything from stir-fried greens to savory congees and XO sauce.
🥗 Ingredients
The Seafood
- 2 pounds Fresh Small to Medium Prawns (Head-on, shell-on for maximum flavor extraction)
The Brine & Aromatics
- 8 cups Water (Filtered water is preferred)
- 1/4 cup Sea Salt (Crucial for preservation and flavor)
- 3 tablespoons Shaoxing Rice Wine (Eliminates unwanted fishy odors)
- 2 inches Ginger (Smashed to release juices)
- 2 whole Star Anise (Provides a subtle, sweet herbal undertone)
- 1 teaspoon Sichuan Peppercorns (Optional, for a faint citrusy tingle)
👨🍳 Instructions
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1
Rinse the fresh prawns thoroughly under cold running water. Remove the heads if you prefer a milder flavor, but keeping them on during the initial boil adds a deeper 'ocean' essence to the meat.
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2
In a large stockpot, combine the water, sea salt, Shaoxing rice wine, smashed ginger, star anise, and Sichuan peppercorns. Bring the mixture to a rolling boil over high heat.
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3
Once boiling, carefully add the prawns to the pot. Let them cook for exactly 3 to 4 minutes until they turn bright orange and opaque. Do not overcook, or the meat will become too tough.
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4
Drain the prawns immediately into a colander and discard the aromatics. Spread them out on a clean kitchen towel and pat them dry to remove as much surface moisture as possible.
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5
While the prawns are still warm, peel away the shells and tails. The shells should slip off easily after the quick boil. Keep the meat intact.
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6
Preheat your oven to its lowest possible setting (usually around 140°F to 170°F / 60°C to 75°C) or prepare a food dehydrator.
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7
Arrange the peeled prawns in a single layer on a wire rack set over a baking sheet. This allows air to circulate around the entire surface of each shrimp.
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8
Place the tray in the oven. If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape.
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9
Dehydrate the shrimp for 4 to 6 hours. Check them every hour, tossing them gently to ensure even drying.
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10
The shrimp are done when they are hard, shrunken, and have a concentrated orange hue. They should feel dry to the touch and snap rather than bend.
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11
Remove from the oven and let them cool completely at room temperature. This 'cures' the texture and ensures no condensation forms in storage.
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12
Store the finished Xia Mi in an airtight glass jar. For long-term freshness, keep them in the refrigerator for up to 6 months or the freezer for a year.
💡 Chef's Tips
Always use the freshest seafood possible; if the prawns smell 'fishy' before cooking, the dried result will be unpleasant. If you have a sunny, breezy balcony, you can sun-dry these for 2-3 days instead of using an oven for a truly traditional flavor. Don't throw away the shells! Roast them and simmer with water to make a delicious shrimp stock for soups. Ensure the shrimp are 100% dry before storing; even a tiny bit of moisture can cause mold in the jar. To use in recipes, soak the dried shrimp in warm water or rice wine for 15 minutes to soften their texture.
🍽️ Serving Suggestions
Finely chop and add to 'Zongzi' (sticky rice dumplings) for a savory surprise. Sauté with garlic and bok choy for a classic Cantonese side dish. Add a handful to your morning congee or jook for a deep mineral saltiness. Pulse in a food processor with chili and oil to create a DIY spicy shrimp condiment. Use as a base for 'Hand-Torn Cabbage' stir-fry to provide a chewy contrast to the crunchy leaves.