Vietnamese dishesDried and PreservedNationwideabout 20 minutes
Shrimp floss made from fresh shrimp comes out fluffy and far sweeter than the packaged kind. The hardest stage is drying it in the pan: a touch too much heat and it scorches, too little stirring and it clumps.
The shrimp is fried through, cooled completely, then blended fine. After that it goes back into the pan with fried garlic and is stirred constantly over low heat until dry.
This batch weighs about 635g, at roughly 128 calories per 100g.
Method
Clean 500g fresh shrimp thoroughly, drain, then soak them in 100ml white rice wine for about 3 minutes to clear any fishy smell.
Heat 1 tablespoon cooking oil in a pan, add the shrimp with 1/2 teaspoon kOBE Monk Fruit Blend and 1/2 teaspoon seasoning powder, and fry until the shrimp is cooked through, then turn off the heat.
Let the shrimp cool completely, then blend it to a fine, smooth texture.
Set the pan back on the stove, fry 1 tablespoon minced garlic until fragrant, add the blended shrimp and stir through.
Stir constantly over low heat until the floss is dry and fluffy.
Wait until the floss is completely cool before packing it into a clean, dry glass jar with a tight lid.
Tips
Peel the shrimp, remove the heads and pull out the dark vein along the back, which is where the strongest smell sits.
Floss kept at room temperature is best used within two weeks, while in the fridge it holds for 2 to 3 months.
Toast the shrimp completely dry before grinding, since damp shrimp gives a pasty floss rather than a fluffy one.
Low heat and constant stirring are what make the strands fluffy, while high heat scorches them.
The jar has to be bone dry, since any moisture will turn the floss moldy.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.