When making dried shrimp, also known as "hoshi ebi," the use of frozen shrimp versus fresh raw shrimp results in differences in both the final product and flavor for several reasons.
Differences in Moisture Content
First, the moisture content of frozen shrimp differs from that of fresh shrimp. Since frozen shrimp have been subjected to freezing, the water inside their cells has turned to ice, often causing the cell membranes to rupture. As a result, when thawed, a significant amount of moisture is released, altering the texture and quality of the shrimp. This change particularly impacts the production of dried shrimp. When making dried shrimp, it is essential to remove moisture evenly, but with frozen shrimp, much of the moisture has already been lost during thawing, making it difficult to achieve uniform dehydration during the drying process. This can lead to inconsistencies in the quality of the dried shrimp.
Moreover, the freezing and thawing process can slightly diminish the flavor of frozen shrimp, which in turn affects the taste of the dried shrimp. When frozen shrimp are thawed and then dried, some of the original umami flavor of the shrimp may be lost, resulting in dried shrimp with a weaker taste. This is especially noticeable in dishes where freshness is critical, as the flavor of the shrimp may seem less pronounced.
Advantages of Using Fresh Shrimp
On the other hand, using fresh raw shrimp ensures that the cellular structure remains intact, and the moisture content is evenly distributed. This allows for uniform moisture removal during the drying process, increasing the likelihood of producing high-quality dried shrimp. Additionally, fresh shrimp generally have a richer flavor compared to frozen shrimp, and this robust umami flavor is preserved even after the shrimp are dried. As a result, dishes made with dried shrimp from fresh shrimp are expected to have a deeper and more flavorful taste.
There is also a difference in texture between dried shrimp made from frozen and fresh shrimp. When using frozen shrimp, the moisture loss during thawing and the damage to the cell structure from freezing can cause the dried shrimp to become dry and hard. In contrast, using fresh shrimp results in dried shrimp that retain a pleasant elasticity and chewiness, offering a better texture.
Taste and Color of Dried Shrimp
Furthermore, using fresh shrimp concentrates the deep flavor and natural sweetness of the shrimp, enhancing the taste of the dried shrimp. This difference is particularly evident in the final dish.
In conclusion, while using frozen shrimp has the advantages of convenience and cost-effectiveness, in terms of the final product and flavor, using fresh raw shrimp often produces superior results.