Dec 30, 2021

Dried Shrimp Skin Stir-Fry with Carrot and Daikon

It's more of a 50% stir-fried and 50% simmered dish. In the beginning we did start off with stir-frying the dried shrimp skin and the vegetables. Half way through, in order to cook the carrot and daikon long enough to achieve a softer bite, chicken stock was used, and that's where the simmering begins.

Dried shrimp skin stir-fry with carrot and daikon - 

Dried shrimp skin stir-fry with carrot and daikon


  • 1/2 cup dried shrimp skin
  • 4 cups shredded daikon
  • 2 1/2 cups shredded carrot
  • 1 small bundle cilantro
  • 1/2 cup chicken stock
  • 2 tablespoons rice bran or other preferred cooking oil
  • 1 tablespoon Chinese rice cooking wine
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper powder


For smaller portion shredded vegetables, usually I'll just use my knife and do it the old school way. However, this time I'm going to need some help from my vegetable peeler, with a shredding blade attached. That definitely saved a lot of work and a big chunk of prep time. By the way, I really don't like shredding carrot with a knife, just too lazy to wash additional peeler sometimes.

So shred the carrot and daikon. It doesn't have to be the exact same amount as I listed under the "ingredients" section, but I do prefer having more daikon and less carrot for this recipe. 

Shredded carrot and daikon

Chop the cilantro. 

Rinse the dried shrimp skin and pat dry.

Dried shrimp skin

Use a non-stick pan, add in about 2 tablespoons of cooking oil and turn to medium heat. Transfer the dried shrimp skin over and cook till slightly browned.

Searing dried shrimp skin

Since carrot is tougher than daikon, let's stir-fry shredded carrot first. Add the carrot to the pan and cook till the color changed slightly. Pour in Chinese rice cooking wine and give it a quick stir, continue to cook for a bit longer.

Cooking shredded carrot

Transfer shredded daikon over and cook for about one minute. Pour in 1/2 cup of chicken stock along with 1 teaspoon of salt and 1/8 teaspoon of white pepper powder. Switch to medium high heat and cook till both the carrot and daikon reach desired texture.

Cooking shredded carrot and daikon

The dish will be slightly soupy in the end, but you can always turn to high heat to help cooking away/condensing the liquid a bit. It'll still be somewhat moist instead of completely dried.

Towards the end, add in chopped cilantro and cook for around 15 seconds. Plate and serve.

Dried shrimp skin stir-fry with carrot and daikon

To suit my own preference, I actually cooked the vegetables longer in order to get tender carrot in the end. 

Dried shrimp skin stir-fry with carrot and daikon

As for the juice remained in the dish, it's actually very good if you scoop it over steamed rice. If you like that distinct aroma from crustaceans, you should fall for this recipe too.

Another recipe using dried shrimp skin:

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