Udang = Prawns/Shrimps
Kering = Dried
Shrimps that have been sundried and shrunken in size. Coveted in many cuisines around the world for its umami taste. Very strong scent and flavour of the sea.
Usually soaked in hot water before being pounded but also used as is or ground into a floss like consistency, left, above.
Substitute: shrimp paste but halve the amount in the recipe as shrimp paste is very concentrated.
Many South East Asian recipes on this site uses shrimp paste: