Muối tôm (Vietnamese Dried Shrimp Salt)
Muối tôm is a salt combined with red chilis and dried shrimp. It's also known as Dried Shrimp Salt and is commonly used to dip unripped fruit. Use this to dip mangos or pineapples. It’s a great dry salt that is elevated with dried shrimp. It gives it a lovely umami flavor.
Equipment
Ingredients
- 75 grams dried shrimp
- 2 tbsp salt
- 2 large Thai red chili peppers 45 grams
- 2 garlic cloves
- 1 tbsp sugar
Instructions
- Soak dried shrimp. Soak the dried shrimp in hot water for 15 minutes or until soft. Remove from the water and dry on a paper towel.
- Wash and peel. Wash the Thai Chili peppers and peel the garlic.
- Mince and mix. In a blender, combine the garlic and red chilli and blend until it's finely minced. Add the dried shrimp and blend until finely minced. Add sugar, salt and msg (Optional) and blend until it's well mixed.
- Dehydrate. Place aluminum foil in an air fryer. Pour the mixture and spread it out evenly. Set the air fryer or oven 200°F for 1 hour. Halfway through mix the shrimp salt and loosen any chunks.
- Blend large chunks. Any large chunks can be blended in the food processor to finely chop it up. This will also make fine shrimp salt.
Notes
Wash and soak dried shrimp. Washing and soaking the shrimp will remove dirt and help finely mince the shrimp in the food processor faster.
Keep a watchful eye when dehydrating. Keep a watchful eye during the second half of the shrimp salt mixture being dried in the air fryer. Mix the shrimp salt so it is evenly dried.
Do not compact the shrimp salt. When air frying makes sure the shrimp salt is loosened so it dries evenly. I find when it is compact it takes longer and the drying is uneven.
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