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Dried Prawns & Shrimp

Kung Haeng


Used extensively in Thai and Southeast Asian cooking, dried prawns are used to add flavour and taste to sambals and curries. Combined with minced pork and vegetables it is also used as a stuffing for vegetables such as marrows and bitter gourd. To use, soak in water to rehydrate and remove salt but do not use the soaking water. Dried prawns are usually pounded before use to soften them.

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.