Dried shrimps are shrimps that have been sundried and have shrunk in size. Coveted in many cuisines around the world for its umami taste. Dried shrimp have a very strong scent and flavour of the sea.
Udang = Prawns/Shrimps
Kering = Dried
They are usually soaked in hot water before being pounded but also used as is or ground into a floss like consistency, as in the image here.
Substitute for Dried Shrimp
Shrimp paste, but halve the amount in the recipe as shrimp paste is very concentrated.
Recipes using Dried Shrimp on LinsFood
How to used dried shrimp (udang kering) in your kitchen. Look above for specific recipes.
- dried shrimp as required in the recipe
- Soak in hot water (just off the boil) for 10 minutes to soften, than proceed with the recipe.
- Place in a chopper and dry chop until the dried shrimp resembles floss. Use this as a garnish or flavouring for noodles like in Pad Thai, on salads.
- Use whole in stir fries for an added oomph.
- Category: Ingredients
- Cuisine: South East and East Asian