Which reminds me: I can find the authentic tiny brown shrimp in dried form in Chinatown. I suppose I'd need to soak them a long time. Anyone worked with Chinese dried shrimp?
Yeah - they're pretty darn salty, if memory serves me right. And a little weird. Might be soaked like you do salt cod - a few changes of water.
Seriously dislike. Or perhaps more truthfully, seriously don't understand. Desalinate, yes. Or maybe just use an anchovy and call it good.