Chingudi Sukhua (Dry Prawn) is a traditional preserved seafood made by drying prawns. Fresh prawns are cleaned, salted, and sun-dried or air-dried to remove moisture, which helps preserve them for long periods without refrigeration. This process gives the prawns a strong aroma and a concentrated, savory flavor that is unique to dried seafood.
Chingudi Sukhua is highly nutritious. It is rich in protein, calcium, and essential minerals, making it an important part of the diet in coastal and rural communities. The drying process intensifies the taste, so only a small quantity is needed to add flavor to dishes. Before cooking, the dried prawns are usually soaked in water to soften them and remove excess salt.
Dry prawns are commonly used in curries, stir-fries, and soups, and they pair well with rice or vegetables. They are also sometimes fried as a crispy snack. Chingudi Sukhua is valued for its long shelf life, distinctive taste, and nutritional benefits, making it a staple ingredient in traditional coastal cuisine. It adds a rich umami flavor to meals that fresh prawns cannot match.
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