Xixiang Base Shrimp

Xixiang Base Shrimp

　　Base shrimp, also known as spotted prawn, live in the brackish water zone where fresh and saltwater meet, and are more commonly referred to as base shrimp in folk terms. They are freshwater-bred but raised in enclosed coastal areas using saltwater, and their name comes from the "enclosed coastal farming" method.

　　 Because spotted prawns belong to the sand shrimp category and are also called base shrimp, wild ones tend to live on sandy or muddy sea beds in low-salinity shallows. Normally, they bury themselves in the seabed, exposing only their eyes and the front part of their heads for breathing, which helps them evade predators and wait for food. During high tide, they crawl into slow-moving inner bays to rest.

　　 Fishermen noticed this behavior and started setting nets or building stone foundations in the inner bays to trap the shrimp as they moved in. Older fishermen called these traps "base enclosures" (i.e., using stone foundations to catch the shrimp), so the shrimp caught this way became known as base shrimp.

　　 Over a decade ago, the vast majority of base shrimp were wild, with very strong vitality. Nowadays, however, the base shrimp served at the table are mostly farmed, with much weaker constitutions and reduced adaptability compared to the past.

　　Base shrimp resemble prawns, but their shells are softer, they are not as large, typically about the size of a middle finger. They are more abundant in the estuarine and coastal waters of Guangdong, known for being plump, having thin shells, and offering delicious, tender meat. Young base shrimp (under 6 cm) are dark green to deep green in color, while adult shrimp (over 6 cm) are light beige-yellow with dense light brown spots all over their bodies. Regular consumption of base shrimp is believed to have benefits such as improving eyesight, cleaning teeth, beautifying the skin, enhancing health, and promoting longevity.

　　 There are generally three ways to prepare base shrimp: the first is blanching—boiling the shrimp in water and then dipping them in a sauce made with soy sauce, sugar, ginger slices, and other seasonings. This method preserves the shrimp’s natural flavor without overcooking, making it both convenient and delicious. The second is eating them raw—the simplest method—which involves peeling live base shrimp and dipping them in green wasabi. The texture is smooth, with a sweet aftertaste. The third is frying—prepared in the usual way for fried shrimp.

　　Base shrimp are one of the main aquatic export products of Xixiang Town, Shenzhen. Thanks to its unique geographical location, Xixiang has become the city’s primary producer of base shrimp. The base shrimp from Xixiang are smaller, about the size of a middle finger, transparent with slight speckles, and have particularly thin shells and very tender, delicious meat rich in nutrients. Their protein content is comparable to that of Sha Jing oysters. As a result, Xixiang base shrimp have become a famous local specialty of Shenzhen.