Shrimp roe
A very small reddish-orange roe from the belly of female shrimp, saltish, with a sweetish-marine taste, as a delicacy seasoning and topping for sushi and pasta.
Shrimp roe is a very small reddish-orange roe taken from the belly of female shrimp, saltish, with a concentrated sweetish-marine taste, a light iodine note and a delicate crunchy texture. It is used as a delicacy seasoning and topping: sprinkled over sushi, rolls, sashimi, tartares, pasta, risotto and soups, put into seafood sauces and served on canapes and toast.
Calories, proteins, fats and carbohydrates per 100 g of product
Shrimp roe, Raw: Calories 143.0 kcal, Proteins 22.3 grams, Fats 6.4 grams, Carbohydrates 1.5 grams per 100 g of product.
Recipes with this ingredient
Tofu with shrimp roe is a refined dish of Chinese cuisine that embodies the harmony of flavors and textures. The tender tofu, with a crispy crust after frying, absorbs a spicy sauce rich in saffron, soy sauce, and chicken broth aromas. Onion oil infused with spices adds depth and character to the dish. Shrimp roe provides a piquant accent that enhances the seafood freshness. This dish is not only exquisite but also versatile—perfect for a festive dinner or gourmet experimentation. Dried shrimp add delicate crunchiness, while shrimp shells and lime leaves in oil reveal subtle nuances of aroma. The recipe's origins lie in traditional Cantonese cuisine, where special attention is paid to flavor balance and presentation aesthetics.
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