Dried shrimp also have a long tradition on the southern Pacific coast of Mexico, used lavishly in tamales, soups and sauces. They are also folded into eggs, along with onion and cilantro. If you like eggs with smoked salmon, you'll like them with dried shrimp. Chinese cooks soak dried shrimp in Shaoxing wine to mellow the flavor, but hot tap water works as well at making them easier to mince or chop. You can grind them in a spice mill without soaking.
Most cooks prefer bigger dried shrimp, even in recipes in which they are chopped.
They hold more moisture when dried and are not quite as salty. They can actually be chewy straight from the bag, while small ones are almost always brittle. In fact, some of the larger ones three-quarters of an inch to an inch long are chewy and mild enough to eat as a snack. No matter what size you buy, avoid those that are gray or brown or look washed-out. Dried shrimp are not as stable on the shelf as most other dried foods.