Dried Baby Shrimp with Shell and Daikon Radish

I have osteoporosis and am seeing a Traditional Chinese Medicine (TCM) doctor for herbs and acupuncture. After my first six months with herbs, my DXA scan was much improved, although still osteoporosis. A year later, I had another DXA scan, but my numbers didn’t improve as much, and I was hoping to get out of the osteoporosis range on all my DXA numbers. I had been consuming at least one cup of bone broth daily. However, my TCM doctor said it would be best if I would consume fish stock, or dried tiny shrimp with the shell on. Below is the recipe he recommended I prepare often. You’ll notice the original recipe, which I credit at the end of my recipe, is a stir fry; however, my TCM doctor said for me, it would be best if the shrimp was boiled.

Dried Baby Shrimp with Shell and Daikon Radish
Servings: 4
  • 1 large MEC clay pot Clay is best, but other cookware will work
  • 1/2 lb Dried baby shrimp with shell on found in the refrigerator sections of many Asian stores
  • 1 handful Seaweed, optional small cut pieces
  • 3-4 heads Garlic finely chopped
  • 1/2 Red chili pepper adjust according to your level of spice tolerance
  • 2 lbs Daikon radish peel and cut into strips for later
  • 1 inch Ginger, grated or cut in very fine slices
  • 1 teaspoon Sesame oil can substitute your favorite cooking oil
  • 2-4 whole Green onions chop two into small pieces
  • 1/2 tsp Salt
  • Ingredients: (approximately $6) 1) Prawn rice 1.5 ounces, soak soft with a toothpick scrape off the intestines, wash clean and absorb dry water for later 2) About 2 pounds of white radish, peel and cut into strips for later 3) Cut 3 or 4 slices of ginger into strips, 3 or 4 garlic heads and chop them, cut six or seven dried red peppers into small pieces, and chop two green onions into small pieces Directions: Bring water to a boil in a pot, add 1/2 teaspoon of salt, add the chopped radish and blanch for a minute or two. Stir-fry 2 tablespoons of oil on high heat, stir-fry for 1 minute with shredded ginger for 40 seconds, add dried red pepper and garlic and stir-fry for 30 seconds, add shredded turnips and stir-fry for 2 minutes, add salt and chicken powder 1/2 teaspoon each, stir-fry evenly for 1 minute with sugar, sprinkle with green onion. Shrimp and rice stir-fried radish, simple material, unique flavor, under the wine and rice
  • Add ginger and garlic to pot, saute for about 5 minutes
  • Rinse shrimp well, and add to pot
Where to find dried baby shrimp?
How to select dried baby shrimp?
“Some dried shrimps have their heads attached which can be quite prickly. If that’s the case, you should sauté the shrimp first in a pan without oil for couple minutes, put it into a towel and then rub the shrimp in towel to brush off the prickly stuff.
The shrimp that I bought from my local market ( Samho 삼호 is the brand) have the heads removed which makes things easy. So try to buy the same kind if you can. Also taste the dried shrimp before you cook – they should taste good even at this stage. They should not be too dry or tasteless which means they are probably too old or of poor quality.”
Below is the original recipe which I adapted from  – use Google translate
Daikon is good for the GI track, and goes well with the tiny shrimp.

If you’re learning about dried baby shrimp, I found Singaporean and Malaysian Recipes helpful. It explains how to purchase and store dried baby shrimp and also includes recipes. Another favorite website for recipes is Kimchimari. I like how I can browse by ingredient type, I just select “seafood”.

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