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Dry Small Chingri Fish / গুড়ি চিংড়ি শুঁটকি মাছ / Dry Prawns / Chingri Shutki Mach - 200 Grams

Product Code: grocery50
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M.R.P : 499.00/-
Price : 399.00/- (20.04% Off)
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Availability: In Stock

Specifications :

  • Size :
  • 200 Grams

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Product Overview:

Dry prawns, also known as dried shrimp, are a popular ingredient in many cuisines around the world, particularly in Southeast Asia. They are made by drying fresh shrimp in the sun or using a dehydrator until they become small, shrunken, and hard.

Here are some key points about dry prawns:

Culinary Uses: Dry prawns are commonly used as a flavour enhancer in various dishes. They have a strong, intense flavour that adds depth and umami to many recipes. In Southeast Asian cuisine, they are often used in stir-fries, curries, soups, and sauces.

Texture and Appearance: Dry prawns have a unique texture and appearance. Once dried, they become small and hard with an orange-brown colour. They can be either whole or ground into a paste or powder, depending on the recipe.

Flavour Profile: Dry prawns have a concentrated seafood flavour that is both salty and slightly sweet. The drying process intensifies their taste, making them a potent ingredient. They are often described as having a pungent and umami-rich flavour.

Storage: Due to their dried nature, dry prawns have a long shelf life. They can be stored at room temperature in an airtight container for several months, but it's best to check for signs of spoilage like mold or an off smell before using them.

Preparation: Before using dry prawns in a recipe, they need to be rehydrated. To do this, soak them in water for about 15-20 minutes until they become pliable. After rehydration, they can be added to dishes like stir-fries or ground into a paste for sauces and marinades.

Nutritional Value: Dry prawns are a good source of protein and several essential nutrients such as vitamins and minerals. However, their nutritional composition may vary depending on the specific type of shrimp and the processing method.
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Made With Dry Chingri Fish (Small Prawns)
Country Of Origin West Bengal (Bokkhali), INDIA
Total Weight 200 Grams
Maximum Shelf Life 12 Months
Diet Type Non-Vegetarian
Type Natural and Organic
No of Pieces Lots of Pieces

Harpadon nehereus, called the Bombay duck, bummalo, bombil, bombili, boomla, lote, loitta or লইট্যা or লোটে is a species of lizardfish. Adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).

In the early days Bombay Duck caught in Bombay used to be discarded. However, this fish was considered a delicacy in Bengal. When the railways began their journey in India, this fish was transported from Bombay to Calcutta. Since they used to get transported in a mail train, the fish got its name Bombay Mail fish (shortened to Bombail or Bombil) or Bombay Daak (Daak is mail in Bengali). Some claim that this name was given by a British official (perhaps Robert Clive, mentioned later) who hated the overpowering smell of the fish in the train. According to local Bangladeshi stories,[citation needed] the term Bombay duck was first coined by Robert Clive, after he tasted a piece during his conquest of Bengal. He is said to have associated the pungent smell with that of the newspapers and mail which would come into the cantonments from Bombay. The term was later popularised among the British public by its appearance in Indian restaurants in the UK.

In his 1829 book of poems and "Indian reminiscences", Sir Toby Rendrag (pseudonym) notes the "use of a fish nick-named 'Bombay Duck'" and the phrase is used in texts as early as 1815.

Frequently Bought Together


Total Price: 698.00

Dry Small Chingri Fish / গুড়ি চিংড়ি শুঁটকি মাছ / Dry Prawns / Chingri Shutki Mach - 200 Grams.    399.00

লোটে শুটকি মাছ / Dry Bombay Duck Fish / Loitta Dry Fish - 200 Grams.    299.00

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