Humen Mashed Shrimp

Humen Mashed Shrimp

　　　Also, of course, we must mention seafood. Dongguan is located by the river and faces the sea, with especially abundant aquatic resources, making seafood a major highlight of our local cuisine. In addition to the famous fatty crabs, Dongguan also offers thick-shell crabs, urinating shrimp, grouper, and more.

　　　　As the Qing-era bamboo verse says: “The west wind heralds the beauty of prawns, yet the fatty yellow crabs are even richer” — this is the praise of true food connoisseurs. Mashed shrimp, shaped like a crescent, are slender and well-proportioned, with the larger ones about the size of a pinky finger. They have a transparent look and are brownish in color, which is how they got their name. This type of shrimp can only grow in areas where fresh and saltwater meet — during high tide, they are submerged in salty seawater, and during low tide, in the freshwater of the river. This gives their meat an especially springy, crisp, sweet, and fresh texture. Because of this unique living condition, fishermen often build enclosures on the sandy shores of the river to farm them, hence the name “gei wei shrimp” (literally, “shore-enclosure shrimp”). Humen, where the river meets the sea, has a balanced mix of salt and freshwater, along with an abundance of plankton. As a result, its shrimp have thinner shells, crispier meat, and a richer flavor compared to those from other places — especially those from the southern part, where the bay is deep and wide with a long shoreline. In recent years, large-scale seawater farming has been introduced here, supplying both Hong Kong and Macau, where demand always outstrips supply. Anyone who visits Humen will definitely make this dish their first choice.

　　　　Mashed shrimp are easy and quick to prepare, whether steamed, blanched, baked, or dried. Steamed shrimp: Often mixed with white clam fish and spotted scat, then steamed with fermented soybean paste — this dish is called “Humen Three Delicacies” and has a unique flavor. Blanched shrimp: Simply dipped in boiling water, then served with a dip made of mashed garlic, soy sauce, and sesame oil for an original and delicious taste that is extremely popular. Baked shrimp: Prepared with cooked salt — recently innovated as “salt-skewered shrimp,” where raw salt is stir-fried until hot, then shrimp are skewered on bamboo sticks (this method is best with larger shrimp) and inserted into the hot salt pot to bake — the aroma and flavor are beyond description. Dried shrimp: Known as “beautiful shrimp,” made by shelling raw shrimp, drying them, then steaming them with oil and salt. The meat becomes chewy with an incredibly fragrant bite. When autumn winds blow, they make for an excellent gift.