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Hakka Dried shrimp Sambal
Hakka Dried shrimp Sambal

Before you jump to Hakka Dried shrimp Sambal recipe, you may want to read this short interesting healthy tips about Goodies that provide You Vitality.

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We hope you got insight from reading it, now let’s go back to hakka dried shrimp sambal recipe. You can cook hakka dried shrimp sambal using 15 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Hakka Dried shrimp Sambal:
  1. Provide A. Main Ingredient
  2. Take 180-200 g dried shrimps
  3. Use B. Blended Spices for the Sambal
  4. Provide 1/2 C dried chili paste
  5. Take 4 big cloves garlics
  6. Use 4 shallots (100 - 120 g)
  7. Use The Optionals
  8. Prepare 4 candlenuts
  9. Provide 1/2 thumb size Belacan/shrimp paste/terasi
  10. Take C. Seasonings
  11. Use 1/2-1 tsp chicken seasoning powder
  12. You need 1 1/2 tbsp white sugar
  13. Use D. 2/4 C cooking oil
  14. Get Note:
  15. You need Some add 1/4 tsp of tamarind paste when sautéing in step 3 and add finely sliced lemongrass in B (blended paste), but it’s totally optional. We make this sambal with what ever is left in our pantry 🥰
Steps to make Hakka Dried shrimp Sambal:
  1. A - Clean dried shrimp thoroughly removing any hard shells, if any. Soak for 10mins. Then wash well and drain the water. Place in a colander and leave shrimps to dry. Use dry blender to blend the shrimps. Blend in small batches. Set aside.
  2. B - For the sambal, start with the dried chilies. Cut each chili in half and discard seeds and stems. Its alright if u still have some seeds left. Next, soak chilies in hot boiling water for 10mins or until they are soft, then drain the water and blend into a fine paste with few tbsp of water. Transfer out from the blender. Next blend the rest of the ingredients in B, with the optionals, if using. Blend with few tbsp of water into a very fine paste.
  3. Cooking & Preparing - Heat 2/4 c of cooking oil in a wok or deep pan. Add garlic & shallot paste (plus candlenuts + Belacan, if using). Sauté until aromatic. Stir in dried chili paste. Keep stirring until your paste is well-cooked with slightly darker colour. Add the shrimp. Mix well and season with chicken seasoning powder and sugar. Keep frying, stirring and mixing over medium low heat so it wont stick to the pan. Continue frying until it is very dry.
  4. Remove from the heat and leave to cool completely before storing in an airtight container. Refrigerate.

Store in cool dry place *Photo for reference only. Stir-fry grinded spices briefly until fragrant. Add cut okra and dried shrimp soaking liquid. Hae Bee Hiam (Spicy Dried Shrimp Sambal) is a super delicious and versatile condiment that you can add to virtually any dish and automatically makes the dish even more delicious! Hae Bee Hiam is not hard to cook - all you need is a fabulous blender and some patience!

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