Authentic Indonesian Udang Kering Recipe

Ingredients

300 grams of dried shrimp
5 red chillies
5 bird’s eye chillies
5 cloves of garlic
5 shallots
2 tomatoes
1 teaspoon of salt
1 teaspoon of sugar
2 tablespoons of cooking oil

Steps and instructions

Rinse the dried shrimp thoroughly under running water, then soak them in water for about 15 minutes. Drain the shrimp and set them aside.
Chop the red chillies, bird's eye chillies, garlic, shallots, and tomatoes into small pieces.
Heat the cooking oil in a pan over medium heat.
Add the chopped garlic and shallots into the pan and stir-fry until they turn golden brown.
Add the chopped chillies and tomatoes into the pan. Continue to stir-fry until the tomatoes soften.
Add the drained shrimp into the pan. Stir well to mix the shrimp with the other ingredients.
Add the salt and sugar. Stir well to ensure the seasoning evenly coats all the ingredients.
Continue to stir-fry the mixture over medium heat for about 10-15 minutes, or until the shrimp are crispy.
Remove the pan from heat. Allow the Udang kering to cool before serving or storing.

Tools for making

Pan - A cooking pan to stir-fry the ingredients.
Knife - A sharp knife to chop the vegetables.
Cutting board - A sturdy surface for chopping the vegetables.
Spatula - A utensil to stir and mix the ingredients while cooking.
Bowl - A container to soak the dried shrimp.
Colander - A kitchen tool used to drain the soaked shrimp.

Recipe variations

Instead of dried shrimp, you can use dried anchovies (ikan bilis) or dried squid (sotong kering) for a different flavor.
If you prefer a spicier version, you can add more bird's eye chillies or even include some dried chilli flakes.
For a vegetarian or vegan option, you can substitute the dried shrimp with dried tofu or tempeh.
To add a tangy twist, you can squeeze some lime juice over the Udang kering before serving.
If you enjoy a sweeter taste, you can add a tablespoon of honey or palm sugar to the stir-fry.
For a more aromatic dish, you can include a stalk of lemongrass or a few slices of galangal during the stir-frying process.
If you want a richer flavor, you can add a tablespoon of shrimp paste (belacan) to the mixture.
To add some crunch, you can sprinkle toasted sesame seeds or crushed peanuts on top of the Udang kering before serving.
If you prefer a milder version, you can remove the seeds from the chillies before chopping them.
If you like a hint of sweetness, you can add a small amount of finely chopped pineapple or mango to the stir-fry.

Recipe overview

Udang kering, or dried shrimp, is a traditional Indonesian dish known for its spicy and savory flavors. This recipe involves stir-frying dried shrimp with a medley of spices, including red chillies, bird's eye chillies, garlic, and shallots, along with fresh tomatoes. Not only is this recipe straightforward and simple to prepare, but it also results in a delectable dish that's packed with flavor and has a delightful crunch. Whether you're serving it as a side dish or as a snack, Udang kering is sure to be a hit. With its rich, spicy taste and crispy texture, it's a dish that will tantalize your taste buds and leave you wanting more.

Common questions

Can I use fresh shrimp instead of dried shrimp? No, the recipe specifically calls for dried shrimp as it gives the dish a unique flavor and texture. Fresh shrimp will not provide the same results.
How spicy is this dish? The spiciness level can be adjusted to personal preference by increasing or decreasing the amount of chillies used. The recipe as written has a moderate level of spiciness.
Can I substitute the cooking oil with a different type of oil? Yes, you can use other cooking oils such as vegetable oil or canola oil as a substitute.
How long does it take to soak the dried shrimp? Soaking the dried shrimp for about 15 minutes is sufficient to rehydrate them. However, you can extend the soaking time if you prefer the shrimp to be softer.
Can I store the Udang kering? Yes, you can store the Udang kering in an airtight container once it has cooled down. It can be kept at room temperature for several days.

Serving dishes and utensils

Pan - A non-stick frying pan or skillet for stir-frying the ingredients.
Chopping Board - A sturdy cutting board for chopping the vegetables.
Knife - A sharp knife for slicing and dicing the ingredients.
Wooden Spoon - A wooden spoon or spatula for stirring the mixture while cooking.
Bowl - A bowl for soaking and draining the dried shrimp.
Measuring Spoon - A teaspoon for accurately measuring the salt and sugar.
Plate - A plate for serving the Udang kering.

Origin stories

Udang kering, translated as dried shrimp, is a culinary delight hailing from the diverse and vibrant culinary traditions of Malaysia. The ability to preserve seafood by drying under the sun was born out of necessity in coastal regions across Southeast Asia. With an abundance of fresh catch, drying was an economical and practical solution to prevent spoilage and extend shelf life. As it permeated Malaysian cooking, the humble dried shrimp evolved into a pivotal ingredient, lending a unique, umami flavor to many a beloved dish. Udang kering is not just food; it is a testament to a tradition of resourcefulness and an embodiment of the rich, layered flavors that define Malaysian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.