Korean cooking calls often for dried fish and dried seafood products to make broths and add extra flavor layer into the food BUT outside of Asia it is often super expensive to buy. So, I DIY-ed dried shrimp shells at home by collecting all the leftover shrimp shells, frying it in a bit of oil then slow roasted in the oven for 40mins at 160°C. Let cool, break it up a bit using your fingers and store in a zip lock or jar with food grade silica gel packet to combat humidity. Throw a handful next time when making broths and soup base. Waste not want not!