The Chinese hairy shrimp, also known as the small white shrimp or water shrimp, is a species of crustacean commonly referred to as sakura shrimp. These tiny creatures have a flattened body with a thin shell, typically measuring between 2.5 to 4 cm in length. Their head is short, with a slightly triangular shape on the sides, and their lower edge is curved. The upper edge has two distinct teeth, while the tail section is short and rounded without any spines. Along the lateral edges, there are fine feathery structures. The first three pairs of legs are small pincers, while the last two pairs are completely reduced. The body is transparent, with only the mouthparts and second antennae showing a red color. The sixth abdominal segment is slightly reddish, and there are 3–8 red spots at the base of the inner limb of the tail.
These shrimps live in shallow sandy waters, often found near the Gulf of Australia or river estuaries. They have limited swimming ability and tend to move to deeper waters during winter, returning to coastal areas in spring for spawning. Their breeding season is long, lasting from late May to late September. The eggs are semi-transparent, and the young grow rapidly. China's Bohai Sea is the largest producer of this species, with fishing mainly done using nets. In addition to being consumed fresh, they are processed into shrimp paste, shrimp oil, and other products.
This species is similar to the Japanese hairy shrimp, which is slightly smaller and has only one large red spot at the base of the tail. Both species are widely caught along China’s northern and southern coasts using fixed nets and are considered economically important.
Dried hairy shrimp, including both raw and cooked varieties, are popular in Asian cuisine. The dried shrimps from Chinese sources are particularly valued for their thin, delicate texture that becomes almost skin-like when dried. These dried products are rich in nutrients, containing high levels of protein, calcium, phosphorus, and other essential minerals. A 100g serving of dried shrimp provides about 39.3g of protein, 3g of fat, 8.6g of carbohydrates, 2000mg of calcium, and 1005mg of phosphorus, making it an excellent source of nutrition, especially for children.
For processing, fresh shrimp must be cleaned thoroughly before cooking. If impurities like sediment are present, they should be washed and sorted using bamboo baskets. After boiling in salted water (6% salt by weight), the shrimp are cooled and then sun-dried. Proper drying ensures the product remains firm and retains its flavor. The drying process is carefully controlled to avoid over-drying, which can make the shrimp brittle, or under-drying, which may lead to spoilage. The yield is generally around 25%.
Raw shrimp is processed similarly but requires dry weather conditions. The final product should be white or light yellow, clean, and free of impurities. Storage of both cooked and raw shrimp is best done in cool, dry places to prevent mold growth, especially in warm seasons.
When eating, cooked shrimp can be used directly in soups, salads, or dishes. Raw shrimp must be cooked before consumption and should be washed thoroughly.
Shrimp paste and shrimp oil are traditional fermented products. Shrimp paste is made by fermenting raw shrimp with salt, while the brine from this process is used to create shrimp oil. Different regions use various methods, such as sealed fermentation or open-air sun exposure, to produce these flavorful condiments. The finished products are rich in taste and widely used in local cuisines.
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