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In Indonesia dried shrimp is called ebi - the name was derived from either Chinese Hokkian dialects where "hebi" means "dried small shrimp", or the Japanese word "ebi", which means "shrimp" (either fresh or dried). Ebi is an important part of Indonesian cuisine as well as Palembang cuisine. It is used in various Indonesian stir fried vegetable ...
This page was last edited on 8 June 2010, at 17:44 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
The shrimp Palaemon serratus of the infraorder Caridea. A shrimp (pl.: shrimp or shrimps ()) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp".
A wheat noodle salad, it is made with dried shrimp, shredded cabbage, carrots, fish sauce, lime and dressed with fried peanut oil. [1] After World War II, over 300,000 ethnic Indians in Burma, including Tamils from Tamil Nadu, Telugus from Andhra Pradesh and Marwaris from the Marwar region of India's Rajasthan, immigrated to India. After ...
Dried shrimp (ebi) sambal, made from the mixture of dried shrimp, candlenut, galangal, red chillies, shallot, garlic, brown sugar and salt. [24]: 33 Sambal gami Sambal made of ground chili pepper, shrimp paste, tomato slices, onion slices, sugar, salt, and seasoning, cooked with several types of cockles on earthenware plate.
Shrimp marinated in alcohol, coated in batter, and then fried. The name translates to "drunken shrimp", but it is unrelated to the Chinese dish. [18] [19] Okoy: Philippines: Deep fried unshelled shrimp pancakes in a batter made from glutinous rice and calabaza [4] [5] Pininyahang hipon: Philippines: Shrimp in a sweet pineapple and coconut milk ...
Pinakbet with shrimp The etymology of pinakbet traces back to the Iloco (Ilocano) word pinakebbet , which is derived from the root word kebbet , meaning "shriveled" or "dried up." This refers to the visual transformation of the vegetables as they cook, where their moisture evaporates and they shrink in size.
Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...