A common ingredient in Asian cuisine, baby dried shrimp which is referred to as “koonisso” in Sri Lanka are shrimp that have been soaked in brine and sun dried. Imparting a unique umami flavour, which is more towards the savory side, baby dried shrimp are used to flavour a number of dishes in many cuisines. It is mostly used to flavour stir fries, broths, curries, dumplings, fried rice, savory rice, noodles, congee or even with sticky rice .These baby dried shrimps tastes different from fresh ones while they have a stronger and more concentrated flavour.
They can be soaked or simply used in their dried form for that added crunch when you bite on your dumpling. The flavours of the baby dried shrimp are usually released when you simmer them. Baby dried shrimp are packed with protein, calcium, iron, zinc, phosphorus and most importantly, Omega-3 fatty acids. It also contains essential vitamins and minerals.
