Edited on the 10thMay, 2008. No more on offer at eBay. Too troublesome for international export.This dried prawn is from Sandakan, the finest in Malaysia. The prawns
or shrimps in Sandakan is well known for its delicious taste whenstill fresh. Because small sized prawns fetch a very low price, theyare usually dried.
The process of drying is primitive. Sandakan, despite its large seafood produce does not have any freeze drying facility. There is notenough electricity for Sabah in order to set up any heavy industry. Itdoes not even have enough electricity for residential uses with thefrequent electric power failures.
The fresh prawn is first boiled, before they are sun-dried. It is onlyslightly salty unlike the salted dried fish. The salt is used as apreservative without destroying its prawny flavour.
You can eat it raw because it is already cooked. It is best added tonormal food as though it is fresh prawn in a grounded form.
It may appear that this prawn is just a normal prawn but Sandakan bayis unique in the world. It makes the prawns taste differently comparedto other parts of Sabah. Conservation efforts is virtually non-existent. The amount of prawn is getting less and less every year, infavour of cultured tiger prawns that are less delicious than theseprawns, that we call paper prawns. For example, in West Malaysia,there is no more dried prawn of this quality. Even at Kota Kinabalu,only 350 km away, you cannot find it as fresh as this.
or shrimps in Sandakan is well known for its delicious taste whenstill fresh. Because small sized prawns fetch a very low price, theyare usually dried.
The process of drying is primitive. Sandakan, despite its large seafood produce does not have any freeze drying facility. There is notenough electricity for Sabah in order to set up any heavy industry. Itdoes not even have enough electricity for residential uses with thefrequent electric power failures.
The fresh prawn is first boiled, before they are sun-dried. It is onlyslightly salty unlike the salted dried fish. The salt is used as apreservative without destroying its prawny flavour.
You can eat it raw because it is already cooked. It is best added tonormal food as though it is fresh prawn in a grounded form.
It may appear that this prawn is just a normal prawn but Sandakan bayis unique in the world. It makes the prawns taste differently comparedto other parts of Sabah. Conservation efforts is virtually non-existent. The amount of prawn is getting less and less every year, infavour of cultured tiger prawns that are less delicious than theseprawns, that we call paper prawns. For example, in West Malaysia,there is no more dried prawn of this quality. Even at Kota Kinabalu,only 350 km away, you cannot find it as fresh as this.
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